September 20, 2012

Herbed Compound Butter

Looking for something to do with excess fresh herbs?  Farmer Steve was very generous this past weekend during our tour of HighCross Farm and snipped quite a few fresh herbs for everyone.  I decided to combine the thyme, rosemary, oregano and sage to make herbed compound butter.



There are so many recipes and methods online for making compound butter with herbs.  I chose Alton Brown's recipe because it gave specific quantities and types of herbs.

Too many recipes just said "add chopped fresh herbs" which seemed like a surefire way for me to overpower the butter or create an unpalatable combination of herbs.


I love that compound butter can be stored in the freezer, so you can easily just cut off the amount needed each time.  I saw mixed messages regarding refrigerating versus freezing, so I chose to store my herbed butter in the freezer.


How to Use Herbed Butter -
  • Crusty French bread
  • Bake with roasted vegetables
  • Saute with onions before adding other vegetables
  • Serve on top of mashed potatoes
  • Melt onto vegetables such as green beans or edamame

There are also numerous suggestions online for ways to use herbed butter when cooking meat.  However, I don't cook meat, so you won't find them here :)

1 comment:

  1. I'm jealous of your herbs and compound butter :) This would be great to incorporate into a savory monkey/pull-apart bread.

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