Recipe: Compound Butter With Fresh Herbs

Use this good-quality fat to enhance the flavor of your meat dishes

Compound butters are mixtures of butter and other ingredients to enhance the flavor of many dishes, including meats. They can deliver rich flavor and good-quality fat at the same time.

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You can melt this delicious butter into cooked vegetables. Or slice 1⁄4-inch pats of the chilled butter and place them on fish or chicken before baking. Or try setting them on top of just-cooked steaks and allow the butter to melt onto the meat.

Ingredients

1 pound unsalted, grass-fed butter, cut into cubes, at room temperature

1⁄2 cup loosely packed fresh parsley leaves

2 tablespoons roughly chopped fresh mint leaves

1 tablespoon fresh rosemary leaves, minced

2 sprigs thyme, leaves only, roughly chopped

2 teaspoons sea salt

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1⁄4 teaspoon freshly ground black pepper

Instructions

In a food processor, pulse the butter cubes to break them up, about four or five pulses. Scrape down the bowl and process until the butter is creamy and smooth, about 45 seconds. Add the herbs, salt, and pepper and process until well combined, about 1 minute.

Cut a 12-inch square of parchment paper and lay it on the counter. Scoop the butter onto the bottom quarter of the parchment and form the butter into a log about 4 inches long, using the parchment paper to help you create a compact log. Wrap the log in the parchment and twist the ends so the package resembles a wrapped candy.

Refrigerate until the butter is firm, at least two hours or up to six days, or freeze for up to three months.

Nutritional information

Serving size: 2 tablespoons

Calories 212

Fat 24 g

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Saturated Fat 16 g

Cholesterol 60 mg

Fiber 0 g

Protein 0 g

Carbohydrates 2 g

Sodium 290 mg

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Mark Hyman, MD

Mark Hyman, MD, is Director for the Cleveland Clinic Center for Functional Medicine, Chairman of the Institute for Functional Medicine and founder of The UltraWellness Center.
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