My hips don’t lie, I love bread, and butter, a lot. I’ve been wanting to try making my own compound butter – that’s just a fancy way of saying butter with some mix-ins – for a long time. I made my own butter with the boys a while back, so this was just next in line. And now I’ve made it and I’ll never go back. It’s really easy and really delicious. It’s a great way to use up some leftover herbs you may have kicking around. Or the abundance that grows in your garden this year; I’m anticipating stealing herbs from Caitlin’s new garden later in the season and whipping up compound butter all summer long. (That would be my entire gardening how-to post, steal produce from your family & friend’s gardens 
). You can use any combination of herbs/seasoning you have or like. I went with these three because it’s what I had on hand/used a few of my favs (that’s you cilantro & rosemary). These are delicious on bread (duh, of course!) and would be great for veggies (can’t wait for sweet corn season!) & meats. Compound butter is also perfect for those upcoming Easter dinners & spring brunches, looking so pretty & fancy, but being simple & easy to make. And since I had so much fun making this, I’ll be sharing a post soon with sweet compound butters. Cause my motto for life: butta makes it betta!
Garlic Basil Butter
1/2 cup (1 stick) salted butter, softened
2 tablespoons basil, finely diced
1 large clove garlic, minced
1/2 teaspoon olive oil, optional
salt and pepper to taste
Combine all ingredients in a bowl and mash together with a fork. Once thoroughly combined, place herb butter on a sheet of wax paper and shape/roll into a log. Refrigerate until firm.
Cilantro Lime Butter
1/2 cup (1 stick) salted butter, softened
3-4 tablespoons cilantro, finely diced
1/2 teaspoon olive oil, optional
1/4 teaspoon lime zest
2-1/2 teaspoons lime juice
dash of cayenne pepper
salt and pepper to taste
Combine all ingredients in a bowl and mash together with a fork. Once thoroughly combined, place herb butter on a sheet of wax paper and shape/roll into a log. Refrigerate until firm.
Rosemary Lemon Butter
1/2 cup (1 stick) salted butter, softened
1/4 teaspoon lemon zest
1 teaspoon lemon juice
2-3 teaspoons rosemary, finely diced
1/2 teaspoon olive oil, optional
salt and pepper to taste
Combine all ingredients in a bowl and mash together with a fork. Once thoroughly combined, place herb butter on a sheet of wax paper and shape/roll into a log. Refrigerate until firm.
-Manda
