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.