I grow lots of fresh herbs in pots and in my little garden. And when I say “lots,” I probably should say “more —way more— than I should. But I do love them so, and one of my favorite ways to make use of and extend the bounty is to make compound butters.
Trust me. Nothing could be easier to do than making up a batch of these in the summer and having them available to you during the next few months. Talk about bringing summer into your gray, winter kitchen! Frozen and properly stored, these little rays is summer sunshine should last a good 4 months (or more).
Not only will you want to use them to top off grilled or roasted meat or veggies, they are also delicious added to soups, stews and sauces. Want to step up your mashed potatoes a notch, then replace your plain butter with your choice of herbal compound butters.
And you can do the same with fresh fruits as well. Try adding a pat or two to your biscuits, toast, pancakes or oatmeal and you will be sold on fruit compound butter.
Variations: Compound butters are only limited by your taste preferences and your imagination. They can easily be made in combination with jams and jellies s well such as this Raspberry Butter I did for a Valentine’s post on Taste Arkansas. Try making one with fresh strawberry or blueberry puree. One of my savory favorites is done with garlic and chopped black olives that is really tasty on grilled meats and vegetables.
One thing to keep in mind is that you want to use a good quality unsalted butter. It doesn’t have to be European quality, but do use one that is full of sweet cream and not a bunch of water and additives. Start with softened butter, not melted butter. Avoid softening butter in the microwave as it tends to melt internally before you realize it.
These will keep well in your freezer for 3-4 months without any loss of flavor. For the best results, Be certain to put them in plastic wrap and then store them in a sealed freezer bag.
Here are a few suggestions to get you started.
- 1 small head of garlic, roasted
- 2 teaspoons finely minced rosemary
- 1/2 teaspoon sea salt (try different flavors such as hickory smoked sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup unsalted butter, softened at room temperature
- Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined or mix with an electric mixer.
- Transfer the butter onto the center of plastic wrap, waxed paper or parchment paper.
- Shape into rolls of desired size.
- The butter can be kept in your refrigerator for up to 1 week, or in the freezer for up to 4 months.
- Try this on grilled corn or other vegetables.
- 4 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon Aleppo chili flakes
- 4 cloves garlic, finely minced
- 1 lemon, finely zested
- 1/2 teaspoon freshly cracked black pepper
- pinch kosher salt
- 1/2 cup unsalted butter, at room temperature
- Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined or mix with an electric mixer.
- Transfer the butter onto the center of plastic wrap, waxed paper or parchment paper.
- Shape into rolls of desired size.
- The butter can be kept in your refrigerator for up to 1 week, or in the freezer for up to 4 months.
- I especially like this as a baste for grilled or roasted chicken. It's also really nice on grilled fish, especially salmon.
- 2 cloves garlic, minced (1/2 tablespoon)
- 2 tablespoons minced black olives
- 1/2 teaspoon sea salt or olive sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup unsalted butter, softened at room temperature
- Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined or mix with an electric mixer.
- Transfer the butter onto the center of plastic wrap, waxed paper or parchment paper.
- Shape into rolls of desired size.
- The butter can be kept in your refrigerator for up to 1 week, or in the freezer for up to 4 months.
- Try this on hot,crusty bread or grilled steaks.
I like this one from Alton Brown for roasted or smoked turkey.
Soup Addict makes a honey-mustard version that is really nice on paninis or other sandwiches.
You know when you have that bunch of cilantro that you’ve only used a bit of? Make this Cilantro-Lime version from Good Life Eats.
File this Pumpkin-Spice Butter away for your Thanksgiving table. It’s terrific on baked sweet potatoes.
You’ll love this Cranberry-Orange Butter from Missisisspi Kitchen, and I can’t wait to try the Caramelized Onion and Gruyere Version. Oh my.
