WHAT’S FOR DINNER?

Garlic Herb Compound Butter

/5
COOK TIME
TOTAL TIME
35 min
SERVINGS
10-12 slices

Compound butter always sounded fancy and like something you would only get at a restaurant. Spoiler alert- it’s just butter mixed with spices shaped into a nice little roll. So easy and keeps for a long time. I mean, can you imagine pulling compound butter out for your friends one night. Hello, impressive.

We use it on steaks a lot, such a great way to add flavor. You can use it wherever you would use butter though. Okay, maybe not pancakes. Actually, make yourself a strawberry infused butter and I’m totally into it. This butter I made for this recipe is a garlic herb compound butter. Perfect on a steak, fish, bread, pasta. So much!

Key is to make sure you are starting with a room temperature butter. This makes everything much smoother. Add your flavors and mix. Grab some foil, parchment, press and seal and roll it on up. Stick in the fridge and grab and go for meal time.

Check out the recipe below and let me know what you think!

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Garlic Herb Compound Butter

Easy to make, super flavorful compound butter is a perfect way to add tons of flavor to your recipes!

Prep time: 5 min  |  Cook time:   |  Total: 35 min

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Ingredients

1/2 cup butter, room temperature

3 Tablespoons minced garlic

2 tablespoons chopped herbs: parsley, chives, thyme or a mixture (fresh is ideal, but dried is great)

1/4 teaspoon salt

Instructions

  1. In a large bowl with a hand mixer or a stand mixer, place butter, garlic, herbs and salt.
  2. Mix together on low speed until thoroughly combined.
  3. Set out a piece of parchment paper on the counter and spoon the butter mixture on the parchment. Start to roll up the parchment and shape butter into a long roll.
  4. Once rolled into a log like shape, twist the ends of parchment to seal. Cover in a layer of press and seal over the parchment and then refrigerate for at least 30 minutes until set.
  5. Once set, you can remove from the fridge and slice as needed for your recipes and dishes.

Notes

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