Compound butters are mixtures of butter and other ingredients that enhance the flavor of many dishes, including meats. They deliver rich flavor and good-quality fat at the same time. Very easy to prepare, they can also cut down on meal prep time if made enough in advance and refrigerated.
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Melt this delicious butter recipe right on top 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 right onto the meat.
1 pound unsalted, grass-fed butter, cut into cubes and room temperature
1⁄2 cup loosely packed fresh parsley leaves
2 tablespoons fresh mint leaves, roughly chopped
1 tablespoon fresh rosemary leaves, minced
2 sprigs thyme, leaves only, roughly chopped
2 teaspoons sea salt
1⁄4 teaspoon freshly ground black pepper
- In a food processor, pulse the butter cubes to break them up, using 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 roll 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.
Serving size: 2 tablespoons
Fat 24 g
Saturated fat 16 g