One of my first memories of butter is of my sister, Hayley, sneaking into the fridge when our Mom, Sandi, wasn’t looking to take a bite out of stick of butter. She then was very sneaky, putting it back, bite mark and all, sure Mom wouldn’t find out. Spoiler, Mom is a truly impressive detective and did in fact find out. While, I don’t have quite the same affinity for butter, I do love a good butter compound. And, this fresh herb compound butter really hits the spot!
You might be asking, what exactly is compound butter? If you don’t know, don’t worry, it’s just a culinary term for butter with stuff mixed in. What you mix in is up to you. I have sage, thyme and rosemary growing in my potted herb garden, so that’s what I used, and the results are out of this world. The acidity in the lemon pairs perfectly with the velvety butter and it’s an excellent complement for hearty foods and cooking.
So, what exactly can you do with a compound butter? With the bold flavors in this herb compound butter, it is best suited for hearty foods that can stand up to the intense flavors. You can use it as a spread on artisan rolls. It would also be divine used to make grilled cheese on rustic homemade bread with sharp cheeses. You could also use it while cooking steaks or salmon to bring your recipes to the next level.
Herbs in general are one of my favorite things to grow in the garden. Herbs are usually simple and easy to grow. Growing herbs you get results quickly, especially if you grow from starts. Plant some basil, and you’ll almost immediately be able to enjoy it, unlike other vegetables and fruits in your garden which can take months from planting to harvest.
Herbs also take up minimal space. In fact, my own herb garden is planted in pots on my back deck. The ability to grow herbs in small containers make herb gardens a perfect way to garden on small city decks or even in windows sills. Their ease make them a great place to start for beginner gardeners.
Learn more about your growing zone here.
Hand-Drawn Printable RecipePrint
Hearty compound butter perfect for pairing with crusty artisan breads and steaks.
2 sprigs of rosemary
2 sprigs of sage
2 sprigs of thyme
1/2 lemon juiced (about 2 tbs)
1/2 cup of butter (1 stick)
salt if needed
Finely chop rosemary, sage and thyme. You should have about 2-3 tbs of herbs. Put in a bowl.
Add lemon juice to bowl.
Add butter to bowl
If using unsalted butter, you may wish to add a small amount of salt.
Using a hand mixer or stand mixer, beat ingredients together.
Add to a French butter crock, or a butter tray if using soon. You may also freeze in large batch or single serving quantities and use as needed in cooking.