{RECIPE} Easy and Delicious Herb Compound Butter

Do you know what inspired me to make this herb butter? I saw a video from The Chew. It’s all about how to save fresh herbs so they don’t go to waste.

I had no idea I could save my herbs by  putting them in water in the fridge. After I made this herb butter, the basil I bought at the grocery store lasted more than a week this way! I’m so used to watching my herbs wilt after two days in the fridge and eventually throwing them out, this was such a great tip. I will be putting my unused herbs out like flowers all over my house now!

COMPOUND HERB BUTTER

Directions:

Let the butter come to room temperature. It should be soft, but not melted. Mix on high for 3-4 minutes until it is light and creamy.

Finely chop the basil, thyme, and rosemary.

Add the chopped herbs, olive oil, and lemon juice to the butter, and mix for another 1-2 minutes.

Use a spatula to put the butter on a piece of parchment or wax paper. Fold the paper over the top, and roll it into a tube shape. You can use a baking or cutting sheet to help pull it tight.

Put it into the refrigerator for a couple hours, until it firms up enough to slice easily.

My favorite ways to serve herb butter is on steak, on bread, or in rice and pasta. It adds such a great rich, creamy punch to your dish!  The best part about making your own flavored butter is you can choose from an infinite array of herbs and spices.

Easy and Delicious Herb Compound Butter

Compound butter is a great way to preserve fresh herbs so they don’t go to waste.

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Prep Time: 15 minutes minutes

Chill: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Course: Appetizer

Cuisine: American

Servings: 32 servings

Calories: 59kcal

Author: Jillian Tohber Leslie

Ingredients

• ▢ 1 cup butter 2 sticks
• ▢ 1 tablespoon basil
• ▢ 2 teaspoons thyme
• ▢ 1 teaspoon rosemary
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons of lemon juice

Instructions

• Let the butter come to room temperature. It should be soft, but not melted. Mix on high for 3-4 minutes until it is light and creamy.
• Finely chop the basil, thyme, and rosemary.
• Add the chopped herbs, olive oil, and lemon juice to the butter, and mix for another 1-2 minutes.
• Use a spatula to put the butter on a piece of parchment or wax paper. Fold the paper over the top, and roll it into a tube shape. You can use a baking or cutting sheet to help pull it tight.
• Put it into the refrigerator for a couple hours, until it firms up enough to slice easily.

Notes

My favorite ways to serve herb butter is on steak, on bread, or in rice and pasta. It adds such a great rich, creamy punch to your dish! The best part about making your own flavored butter is you can choose from an infinite array of herbs and spices

Nutrition

Calories: 59kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 187IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.03mg

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