recipes that are simple and delicious.
Butter, something most everyone loves (or tries to avoid). I remember growing up and loving the simple things of bread and butter. I see one of my kids doing that now. He is content with simple bread and butter, heck, I have even seen him try to get away with making a butter sandwich for lunch! When it comes to butter, we often think of salted or unsalted (I am a fan of unsalted), and that is about it. There is more to butter though, and that is making compound butter.
Maybe you have had compound butter already, and many might have tried it in a restaurant without even knowing it. I make compound butter from time to time. Not only is it super simple to make, but it lasts a long time when stored in the freezer. During this time of year when the gardens are blooming with fresh herbs, and the grills are fired up on a nightly basis, using compound butter seems like a perfect pairing.
Let’s get started.
Begin by adding your butter to a mixing bowl. Keep in mind that you want it to be room temperature so that you can easily work with it. Toss in the chopped herbs, salt, and pepper, and give it a good mix.
Next, lay out a large piece of plastic wrap. Place the butter to the middle of the plastic wrap, into an oblong shape if you can. Next place the plastic wrap over the butter, and begin rolling into a cylinder, trying to keep it as tight together as possible. The tighter the better as it will press the butter back together.
Once you have it in a tight cylinder shape, place it in the freezer for at least three hours. When you are ready to use, cut it into a medallion and remove any plastic wrap. Add the medallion to grilled meats or vegetables.
Compound butter not only makes a great presentation on the plate, but it is packed full of wonderful flavor. I’m a huge fan of rosemary, hence whey I used it in the is compound butter recipe, but the possibilities are endless. So the next time you are having a get together, make some compound butter and surprise your guests. Enjoy.