Herb Compound Butter Recipe

Butter: The base of the compound butter, providing a rich and creamy texture.

Parsley: Adds a fresh, slightly peppery flavor that complements the other herbs.

Chives: Imparts a mild onion-like taste, enhancing the overall flavor profile.

Thyme: Offers an earthy and slightly minty flavor, adding depth to the butter.

Lemon zest: Provides a bright, citrusy note that balances the richness of the butter.

Salt: Enhances the flavors of the herbs and butter.

Black pepper: Adds a subtle heat and complexity to the butter.

When preparing herb compound butter, ensure that the butter is fully softened to room temperature. This will make it easier to mix with the fresh herbs and other ingredients, resulting in a smoother and more uniform blend. Additionally, finely chop the parsley, chives, and thyme to evenly distribute their flavors throughout the butter mixture.

• unsalted butter - Substitute with margarine: Margarine can provide a similar texture and spreadability, though the flavor may be slightly different.

• fresh parsley - Substitute with dried parsley: Use 1 teaspoon of dried parsley for every tablespoon of fresh parsley. Dried parsley has a more concentrated flavor.

• fresh chives - Substitute with green onions: Green onions can provide a similar mild onion flavor. Use the green tops for the closest match.

• fresh thyme - Substitute with dried thyme: Use ⅓ teaspoon of dried thyme for every teaspoon of fresh thyme. Dried thyme has a more intense flavor.

• lemon zest - Substitute with lime zest: Lime zest can provide a similar citrusy brightness, though the flavor will be slightly different.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper can provide a similar level of heat and flavor, with a slightly different color and a more subtle taste.

• To keep your herb compound butter fresh and flavorful, store it in the refrigerator. Wrap it tightly in plastic wrap or parchment paper, then place it in an airtight container. This will prevent it from absorbing any unwanted odors from other foods in your fridge.

• If you plan to use the butter within a week, the refrigerator method is perfect. However, for longer storage, freezing is the way to go.

• For freezing, first, ensure the butter is well-wrapped in plastic wrap. Then, place the wrapped butter in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the freezer bag with the date and type of compound butter so you can easily identify it later.

• When you're ready to use the frozen butter, simply transfer it to the refrigerator to thaw overnight. This gradual thawing helps maintain the texture and flavor of the butter.

• For quick use, you can slice the butter into individual portions before freezing. Place the slices on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the slices to a resealable freezer bag. This way, you can grab just the amount you need without thawing the entire log.

• If you want to add a touch of elegance to your dishes, consider using silicone molds to shape the butter before freezing. This not only makes for a beautiful presentation but also allows for easy portioning.

• Remember, herb compound butter can be a versatile addition to many recipes. Whether you're enhancing the flavor of grilled meats, adding a finishing touch to vegetables, or spreading it on warm bread, having it stored properly ensures you always have a burst of flavor at your fingertips.

• Slice the herb compound butter into desired portions.
• Place the slices on a plate and let them sit at room temperature for about 10-15 minutes to soften.
• For a quick melt, microwave the slices on a microwave-safe dish for about 10-15 seconds. Be cautious not to overheat, as it can separate.
• Alternatively, melt the butter in a small saucepan over low heat, stirring occasionally until fully melted.
• If using the butter for grilled meats or vegetables, place a slice directly on the hot food right before serving to let it melt naturally.
• For baked goods, add a slice of the herb compound butter on top of the warm item and allow it to melt and infuse the flavors.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Spatula: A flexible tool used to mix the butter and herbs thoroughly.

• Plastic wrap: Used to shape the butter mixture into a log and wrap it tightly for refrigeration.

• Knife: Essential for chopping the fresh herbs finely.

• Cutting board: Provides a stable surface for chopping the herbs.

• Zester: Used to grate the lemon zest finely.

• Measuring spoons: Ensures accurate measurement of herbs, salt, and pepper.

• Refrigerator: Used to chill the herb compound butter, allowing it to firm up before serving.

Soften butter quickly: Cut butter into small cubes and let it sit at room temperature for faster softening.

Use a food processor: Combine all ingredients in a food processor for a quicker and more even mix.

Pre-chop herbs: Chop parsley, chives, and thyme in advance and store them in the fridge.

Make extra: Double the recipe and freeze extra compound butter for future use.

Use parchment paper: Shape the butter mixture into a log using parchment paper for easier handling and less mess.