Compound Butter with Fresh Herbs
The secret to this is temperature. You want the butter malleable enough to stir, but not so warm that it separates into oil. Once you roll it into a cylinder, a short stint in the fridge turns it into slices of instant seasoning.
Control the softness
Pull your butter from the fridge an hour before you start; it should yield to the pressure of a fingertip without feeling greasy.
- Mixing bowl
- Silicone spatula
- Parchment paper
What goes in.
- 1/2 lbunsalted butter, softened
- 3 tbspfresh parsley, finely minced
- 1 tbspfresh chives, snipped fine
- 1 tspfresh thyme leaves, stripped from stems
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
The firm roll
Use the parchment paper to apply tension as you roll the butter into a log, twisting the ends tightly like a candy wrapper to force out air pockets.
The method.
Prep the herbs
Ensure your herbs are completely dry after washing. Any excess water will cause the butter to spoil quickly and prevent the herbs from incorporating evenly.
Combine
Place the butter in the bowl. Use the spatula to smear it against the sides until smooth. Add the herbs, salt, and garlic. Fold until the color is uniform.
Shape
Spoon the mixture onto the center of a large sheet of parchment paper. Fold the paper over and use your hands to nudge it into a uniform cylinder.
Chill
Twist the parchment ends and refrigerate for at least 20 minutes before slicing into discs.
Other turns to take.
Lemon-Peppercorn
Swap the thyme for lemon zest and fold in a teaspoon of coarsely cracked black pepper.
Roasted Chili
Replace the garlic with a tablespoon of finely minced roasted poblano or jalapeño.
When it doesn't go to plan.
Use high-quality butter with higher milk-fat content for a better melt.
If the butter gets too soft, put the bowl in the freezer for two minutes before continuing.
Label the parchment log with the date; it keeps in the fridge for two weeks or the freezer for three months.
The ones that keep coming up.
Can I use salted butter?
Yes, just omit the additional salt in the ingredients list and taste as you go.
Are dried herbs okay?
Fresh is necessary here. Dried herbs stay brittle and crunchy in the fat, which ruins the texture.
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