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 :)