Instead, put a stick of butter on the counter, walk away, and let it soften for an hour or so. Don’t do it! If you microwave the butter, it will likely start to melt, and if your butter is cold, you won’t be able to stir in the herbs. If you’re anything like me, it’ll be so tempting to try to use butter that’s cold from the fridge or to speed up the warming process in the microwave. Ready to try these herb compound butter recipes? Here’s what you need to do:įirst, let the butter soften to room temperature. Its tomato-basil flavor is so fresh and summery! And Sun-Dried Tomato Basil – If you make just one of these compound butter recipes now, it should be this one.I can’t wait to eat it on a baked sweet potato on a crisp night. Honey Rosemary Sage – This cozy compound butter would be perfect for fall.Lemon Thyme – My favorite! The lemon zest makes this herb butter nice and bright.Garlic, Chive & Dill – This versatile compound butter is deeply savory, with a nice kick from the garlic and chives.It’s really fun to make all four at once and taste them side-by-side (you can store the extras in the freezer!), but if you start with one and try the others later on, that’s great too. I’ve experimented with 4 different compound butter recipes this summer, and I’m completely obsessed with each of them. Dot it onto sweet corn, top it onto a baked potato, stir it into polenta… You really can’t go wrong. You can use any number of herbs (find my favorite combinations below!) and use the butter in all sorts of ways.
If you have an abundance of summer herbs to use up, or if you’re looking for an easy way to add bold flavor to your cooking, I highly encourage you to try it. It’s just butter mixed with herbs and seasonings, after all! It all sounds fancy, I know, but in reality, compound butter is easy to make. The resulting herb butter was so rich and flavorful that I wanted to make compound butter with every herb I could. I imagined slathering it with butter and sprinkling it with herbs, but then I thought, “Why not put the herbs in the butter?” First, I experimented with chives and dill. I thought to make these compound butter recipes when I was dreaming up ways to serve corn on the cob. When I’ve blended up a million batches of pesto and tossed together fifteen pasta salads, I start to wonder, “What next?” I have a new favorite cooking project: making compound butter! In the summer, I’m always hunting for different ways to use the herbs we grow on our back deck.
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