Herb-Infused Compound Butter Recipes
Herb-infused compound butters combine the savory richness of butter with the freshness and intense flavor of various herbs for a delicious and simple condiment.
Servings: 16 servings
Calories: 54kcal
Equipment
- Parchment paper
Ingredients
- ½ cup butter (softened to room temperature)
- 1 TBSP fresh basil leaves
- 1 TBSP fresh parsley
- 1 TBSP fresh chives
- 1 clove garlic (finely minced)
- 1 tsp olive oil (optional)
Instructions
- Soften the butter to room temperature and place it in a medium bowl.
- Finely chop all herbs and add them to the bowl with the butter.
- Mince garlic as finely as possible and add it to the bowl.
- Add the olive oil to the bowl if using and mix until all the herbs are evenly incorporated.
- Scoop the herbed butter mixture into the center of a piece of parchment paper.
- Spread the butter into a log 6-8 inches long and roll it in the parchment paper.
- Refrigerate for at least four hours (or overnight if possible).
- Serve on meats, vegetables, in rice, or whatever else sounds good!
- See variations below.
Notes
Flavor Variations (blend in these instead of the herbs in the recipe above):
- The zest of one organic lemon and one organic lime (great on fish)
- 3 TBSP of toasted pecans or walnuts, finely chopped, and 2 TBSP of honey
- 1 TBSP each of fresh parsley, chives, rosemary, and tarragon, finely chopped
- 2 TBSP fresh mint, finely chopped, and 1 TBSP lemon zest (great on lamb)
- 3 TBSP fresh dill, finely chopped, and 1 TBSP orange or lemon zest (great on fish or vegetables)
Nutrition
Serving: 0.5TBSP | Calories: 54kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.03mg