Ingredients

You can use margarine and dried herbs, but really... if you're looking for bang-for-the-buck, you'll want to use real butter and fresh herbs. If you do choose to use dried, reduce the herbs by two-thirds (divide the total amount by 3). Basic Herb Compound Butter

• 2 pounds unsalted butter
• 1 tsp salt
• 5 Tbl fresh chives
• 5 Tbl fresh thyme
• 4 Tbl fresh sage
• 2 tsp rosemary

Italian Herb Compound Butter

• 2 pounds unsalted butter
• 1 tsp salt
• 5 Tbl fresh oregano
• 5 Tbl fresh basil
• 4 Tbl fresh flat leaf parsley
• 2 cloves garlic, minced
• 1 pinch crushed red pepper, optional

Autumn Herb Compound Butter

• 2 pounds unsalted butter
• 1 tsp salt
• 5 Tbl fresh sage
• 5 Tbl fresh parsley
• 4 Tbl fresh rosemary
• 10 Tbl fresh thyme
• Zest from one lemon, optional

DAIRY FREE We recommend a good dairy-free margarine, like Earth Balance or Fleischman's Unsalted Margarine for those who prefer a non-dairy option.

Instructions

Chop all the herbs, salt, and optional red pepper/lemon zest in the bowl of a food processor until very finely minced. Add the butter and blend till smooth. Alternately, chop the herbs, salt, and optional red pepper/lemon zest extra fine and beat in the bowl of a mixer till well blended, or knead together. You can make this ahead. Use anywhere you're using fat in savory cooking.