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Butta makes everything betta! Those are true words to live by, and between the Girly Gardener and myself, we could buy stock in Kerrygold butter. It’s pretty much perfect for everything… toasted bagels, steamed veggies, freshly grilled steak. Boom! This is also the time of year when I’m trying to use or save as many herbs from the garden as I can. And while drying or freezing herbs is an option, I love to use them in compound butters.
What is compound butter? These are essentially butters with added ingredients, such as herbs, seasonings, fruits, etc. There are any number of flavor combinations that you could create with whatever herbs you have on hand (basil and sage, rosemary and garlic, oregano and thyme). Obviously, you want to make sure the flavors will blend well together. (No spearmint and dill, ok?) Many times simply using the power of smell can help you determine what combines well. Hold your herb combo up to your nose, and if the smell doesn’t suit your fancy, then you may want to rethink it.
Another great bonus of creating these specialty butters is that they make wonderful gifts for friends or hosts. Simply take a roll of your freshly seasoned butter, wrap it in kraft paper, tie the ends in string, and top it with a gift tag. Thoughtful gift…check! You can also include some suggestions for how to use the butter on the back of the tag. Here are some ideas:
- Spread on fresh bread, toast, etc.
- Place generous pat on a steak fresh off the grill.
- Use in place of butter on a grilled cheese.
- Melt a pat on warm, steamed veggies.
- Spread on hamburger bun, toast on grill, enjoy.
Herb Compound Butter
- Grab 1 cup (2 sticks) of your favorite unsalted butter and let it come to room temperature. This makes it easier to blend in your herbs.
- Decide which herb/seasoning combination you’re going to use and chop them finely. 1-2 tablespoons of each herb works nicely.
- Cream two sticks of room temperature butter in a large bowl. Add in herbs and other seasonings if using, and mix well.
- Lay out a piece of plastic wrap and spoon butter mixture on top.
- Wrap butter in plastic wrap, creating a cylinder shape. Fold over excess plastic wrap on ends and place butter in fridge to firm up.
- To use, simply unwrap butter and spread generously!
Basil and Sage Herb Butter:
2 sticks unsalted butter
2 Tbsp finely chopped basil
2 Tbsp finely chopped sage
2 cloves garlic minced
Cream room temperature butter. Add in chopped herbs and garlic. Mix well. Place on plastic wrap. Roll tightly, sealing ends. Place in fridge until ready to use.
This butter is perfect on toast or as the outside butter on a grilled cheese. Amazing!!