Hello to all of my fellow butter lovers!!! As someone who loves to bake, I love butter and I value the place it has in the kitchen. Now I’m not trying to say that butter is boring, BUT we can always add to it. Enter: Garlic and Herb Compound Butter.
This compound butter (also similar to a finishing butter that you would see on a cooked steak) is packed with garlic and herbs. As the garlic and herbs mix with the butter and sit in the fridge for a while it allows the butter to soak up all the flavor.
Have you ever seen those garlic bread loaves at your grocery store with the butter pre-spread, all you need to do is bake them? That’s what you can do with this butter as well! Say goodbye to frozen garlic bread and hello to the fresh loaves!
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Use this butter as a marinade for any meat, to slather and baste your steaks, or to saute with your vegetables!
Here are some recipe tips and notes that are crucial to ensure you get the best flavor and quality out of your garlic and herb compound butter.
Butter Tips:
I used Kerry Gold butter for this recipe. Now, I don’t always use Kerry Gold butter but this brand of butter is incredibly rich and has a wonderful flavor which is perfect for this recipe! If you can’t use this brand or can’t find it where you are, look around your grocery store and find the best quality butter there is.
This recipe also uses salted butter. I would prefer you all use salted butter for the recipe but if you get unsalted butter, add 1/2 tsp of Kosher salt to the mix.
Herb Tips:
Make sure you use fresh herbs! The flavor is much better that way because dried herbs usually need to be cooked or rehydrated to has as much flavor. Just be sure to finely chop the herbs.
Storing Tips:
You can either store the butter in an airtight jar. Or you can store it in a log, wrapped in parchment paper.
To wrap in parchment paper you should make a rectangle of parchment and place the butter in the center. Pat it down into a rectangle shape and begin to roll the paper.
Refrigerate the butter for at least an hour before you cook with it and continue to store the butter in the fridge.
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Garlic and Herb Compound Butter
Ingredients
- ½ Cup Kerry Gold Butter (room temperature, soft) read recipe notes above regarding alternate butter
- 2 Cloves Finely Chopped Garlic
- 1 tbsp Finely Chopped Fresh Parsley
- 1 tbsp Finely Chopped Fresh Oregano
- t tbsp Finely Chopped Fresh Rosemary
- ½ tsp Cracked Black Pepper
- ½ tsp Kosher Salt (only if using unsalted butter)
Instructions
- Make sure to use room temperature butter.
- Finely Chop garlic cloves, rosemary, oregano, and parsley.
- In a bowl mash together the butter, chopped herbs, chopped garlic, and black pepper with a spoon until fully combined.
- Either store in a jar or roll into a log on parchment paper. Refrigerate for at least 1 hour before use.
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