How was I supposed to argue with the reproach that came every time I looked at my herbs? There they were, flourishing, vibrant, and full of life….yet unaware that winter’s freeze was approaching. The rest of the vegetable garden was dead, but they were carrying on as if they planned to live forever. I knew better, however, and decided to take action and make compound butter.
- chives 2. thyme 3. rosemary 4. parsley 5. sage 6. oregano
I assembled the other ingredients and tools:
I suggest using a quality butter (my preference is Kerrygold Pure Irish Butter). I used salted butter, and so I didn’t add any salt to my recipes.
Next, I added my non-herb ingredients to the different bowls:
Have a sharp knife ready because it’s time for a lovely session of herb chopping.
(It will smell amazing!)
- rosemary, thyme, chives, minced garlic, black pepper
- parsley, oregano, lemon zest
- parsley, sage, lemon zest
- rosemary, smoked paprika
- sage, gorgonzola
The final steps are to use a fork to mash the butter with the herbs, wrap it in wax paper, place it in a labeled freezer bag, and pop it in the freezer (or fridge). When you want to use the butter, just cut off the amount you need.
Uses for compound butter:
- melted on a great steak or vegetables
- in mashed potatoes
- spread on rustic bread
- spread on a roasted chicken
- smeared on a sandwich