Compound Buttah
We are officially into fall – or as I learned on Insta : “the -ber months” and my little heart couldn’t be happier. It’s sweata weatha. It’s tea drinking weather. It’s stay inside & read a book weather. It’s almost fireplace szn! It’s definitely “use up your herbs from your garden” time as well. Don’t worry, I’ve got just the remedy for that!
better with butter.
That is the one thing I dread about leaving summer behind – my copious amounts of fresh herbs. UGH. SAD. They are so easy to make anything delicious. Fresh herbs can really elevate & change any meal. I love them so. Oregano, Basil & Thyme have my heart forever. Luckily, Rosemary seems to be hearty and stick around even during the cooler weather months so I can count on that for awhile longer!
I’ve always loved a good, soft garlic-herb butter. It seems to be hard to find on a whim & I’m *only* ever seeing truffle butter – which is also delicious, but the husband barely tolerates truffle in any capacity, so I have to pick my battles & use it very sparingly.
Thank goodness he has the same affinity for herbs that I do. Whenever we have a steak night, we always cut a few sprigs of Rosemary off the bush & throw it in the cast iron to wilt & melt along with a nice pat of butter to give the steak a fresh bite!
We love to make homemade garlic bread, mashed potatoes, a good steak – you name it! But what do all these gems need in common? AN HERBED BUTTER. This herbed butter is so tasty & it will last for quite awhile in the fridge – if you don’t eat it all because it’s so delicious!
so popular.
My idea for this Compound Buttah is that I wanted a recipe that is literally foolproof – like you can’t mess it up even if you tried. But, please don’t. I feel like there needs to be more things published like this. Something that is easy & you look forward to making it without the fear of failure – a NON “Pinterest Fail” if you will – is that even a thing anymore? Do people even search through the endless murk of Pinterest anymore for recipes? Or is the new thing a “TikTok Fail” ? Whatever. I must be showing my age.
I have seen everyone doing “Boards” on Insta lately – I’ve seen whipped feta boards & literally saw a butter board this morning before posting this!! I’m shocked & a little disappointed in myself that I didn’t mention that this butter is good as hell on a simple piece of warm, crusty bread! BUTTER BOARDS. I think the type of butter board I would dream up for my Compound Buttah would have to be savory. FA SHO. Slices of thick French bread. Proscuitto & Spicy Salami. Maybe even a little pot of hot pepper jelly. Definitely some salted Marcona Almonds. It’s all coming together now. So now that I’ve talked about something *hip* you could do with my Compound Butter recipe, I’m sure you’re dying to make it. Let’s get started!
Ingredients
· 1 stick Unsalted Butter, room temperature
· 1 stick Salted Butter, room temperature
· 7-10 Garlic Cloves, finely chopped
· ¼ cup finely chopped Rosemary, Thyme & Oregano
· ½ TSP each S+P
Instructions
Start by making sure your butter is room temperature – I took my 2 sticks of butter out of the fridge & left them on the counter overnight – they get super soft & that makes it MUCH easier to work with!
((You may also whip your butter with a hand mixer if you so choose, but it honestly seems pretty unnecessary given how easy this recipe is already!))
To make this recipe EVEN easier (& less stinky on your hands) use a garlic crusher – it will make the garlic ultra-fine and help to mix well with the butter!
Destem & chop the herbs MI-TEE fine to ensure the aromas are released & it will incorporate easily into your butter.
In a medium bowl, mash the 2 sticks of butter together with a fork.
Add in the herbs, crush the garlic & sprinkle in the S+P. ((I feel like I just said a Hocus Pocus spell))
Give the bowl a good scrape with a rubber spatula & form into a ball.
Lay out a large sheet of plastic wrap and drop the entire dollop of herbed butter onto the middle.
Fold the plastic wrap horizontally over the butter & cup gently with your hands to form into a log.
Once your newly formed log of butter is completely covered top & bottom with the plastic wrap, gather the ends into bunches and slowly start to roll the butter to tightly pack the contents.
Twist the ends and fold underneath the butter. Place in the freezer for about 30 minutes to ensure the shape is molded.
Your butter is ready for use! Store tightly in a Ziploc bag still wrapped in the plastic wrap and cut off medallions of butter for whatever your heart desires to use it for!
smooth like buttah.
Did you know that butter is a superfood? Like I needed to give anyone more reason to eat this delicious condiment. Is it even a condiment? That’s what we’re going with. Real butter is packed with Vitamins A, D & E – Vitamin A is an antioxidant while Vitamin E is known to be good for skin, hair & the health of your brain! Vitamin D is probably the one we know all about – information pounded into us from youth. “Milk & the Sun” is what immediately comes to mind with Vitamin D. Adding in the fresh herbs & garlic take this butter to a whole new level of health – garlic has a whole slew of health benefits. Immune System Boosting, lowers Blood Pressure, reduces Bad Cholesterol, and has Antibiotic properties. Now that you’ve had a full health lesson on butter alone, I’m now worried I haven’t driven home HOW DELICIOUS this butter is! Find new ways to use it & let me know what you come up with! I think the swap of flakey Sea Salt over table salt would be extra delicious too! *wink*
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
© 2021 Cookin’ & Cussin’
