Description
My easy herb compound butter is a secret flavour weapon you can stash in your fridge. Made with softened butter, fresh herbs of your choice and lemon zest, this herb compound butter can go on anything from steak to bread rolls to fresh vegetables. I almost always have a log of compound butter in my fridge as it goes on everything!
Ingredients
- 230g butter, salted or unsalted, at room temperature (I prefer salted)
- 1/2 cup (lightly packed) chopped fresh herbs of your choice - I used parsley, sage, chives, and thyme
- Zest of 1 lemon, finely grated (optional)
- Salt to taste (I use a big pinch of flaky sea salt)
Instructions
This is very much a choose your own adventure herb compound butter - add or take things out as you see fit or by what you feel like making. Adjust the flavouring as you go until you find a combination that you like. I always wing it with whatever I have on hand and it comes out great.
- Place all ingredients in a medium bowl. Whip together with a spoon or a spatula, or use an electric hand mixer. Taste the herb butter and adjust the salt or herbs as needed.
- Store whipped at room temperature as a spread or in an airtight container in the fridge. If you want a log of compound butter, spread it onto a piece of plastic wrap and then roll up into a sausage and twist at the ends. Chill until set - a few hours or up to overnight.
- Store in the fridge for up to 3 weeks or the freezer for a few months.
Notes
As you know I am a die hard grams girlie but the quantity of herbs that you use in this herb butter really depends on taste. I went for half a cup of lightly packed chopped herbs - I just used a mix that sounded good to me, and then went from there. If you would like more or less, feel free to adjust! I recommend mixing it together then giving it a taste and seeing if it needs more of one or another herb or salt or lemon zest then adjusting.
If you want a garlic version, use my extra garlicky garlic butter as a base and add herbs of your choice.