RECIPE
Compound butter is essentially a butter that’s softened and then flavored (and often whipped) with a multitude of flavor enhancers like fresh herbs and spices. It’s then made cold and hard again before use. It’s a simple concept that often people forget about, and it’s a potent way to impart a little extra flavor onto pies, freshly toasted baked goods, vegetables, and meats.
2 sticks (1 cup) salted butter, softened
1 teaspoon super-finely chopped sage leaves
1 teaspoon super-finely chopped marjoram leaves
1 teaspoon super-finely chopped rosemary leaves
1 teaspoon super-finely chopped thyme leaves
½ teaspoon Aleppo pepper
½ teaspoon white pepper, finely cracked
¼ teaspoon cinnamon
½ teaspoon orange zest
¼ teaspoon salt
Chill the butter at least 3 hours before using.
Making herbal compound butter is a great way to utilize leftover herbs, and it keeps for 2-3 weeks in the refrigerator and 3 months in the freezer.
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