Make a wonderful batch of Fresh Herb Butter, which is compound butter, to compliment your favorite bread!
Over the next several weeks, I’ll be sharing with you a variety of compound butter recipes, the first one is this delicious Fresh Herb Butter. It pairs butter with a variety of fresh herbs to make a wonderful topping for your favorite bread or meat.
Fresh Herb Butter is wonderful topped over this grilled ribeye too.
What is Compound Butter?
Compound Butter is simply using fresh butter mixed with something else, in this case, fresh herbs to create another variety.
This compound butter can then be used for a variety of foods to give it a better flavor.
Tips for Making Fresh Herb Butter:
The base of this compound butter is unsalted butter, be sure to get a high-quality brand of butter to use for this compound butter.
The butter will then be mixed with the fresh herbs of your choice, many can be used such as rosemary, parsley, thyme, or chives.
It’s best to use a handheld mixer or stand mixer to combine the butter with the herbs, this will help get it properly mixed and churned together.
Once the compound butter is made, you can roll it into a log in parchment paper to keep it sealed, then slice off a slice of butter when you plan to use it.
It will need to be chilled in the fridge for 24 hours before serving, remember to make this in advance of the day that you will need it.
How long does Fresh Herb Butter last in the fridge?
Fresh Herb Butter can be stored and sealed in the fridge for up to 1-2 months, it can be stored longer in the freezer many times up to 6 months if properly stored.
What can you use Fresh Herb Butter for?
This compound butter can be used on a variety of foods including:
- Steamed or Cooked Vegetables
- And More!
It can be used with a variety of recipes, our favorite is coating the bread with it and dipping it in a little bit of olive oil. It has such a wonderful flavor.
Enjoy making this delicious compound butter!
- 1 Cup 2 Sticks Unsalted Butter, Softened
- 4 Tbsp Fresh Herbs Chopped (Parsley, Chives, Rosemary, Thyme, Etc.)
- 1 Tsp Salt
- 1/2 Tsp Ground Black Pepper
- Mix all ingredients together until well blended, this works the best in a stand mixer or with a handheld mixer.
- Place butter on parchment paper, cover, and roll into a log.
- Twist ends of parchment paper.
- Chill in the fridge for at least 24 hours before serving.