Making Herb Compound Butter
This is how you finish a meal properly. By rolling herbs into fat, you create a self-basting sauce that stays solid in the fridge and melts instantly when it hits something warm.
Temperature is your only hurdle.
If the butter is too cold, it won't incorporate the herbs; if it is melted, it will separate. Leave it on the counter until it gives easily to the touch.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Sharp chef's knife
What goes in.
- 1 stick (8 tbsp)unsalted butter, softened
- 2 tbspfresh parsley, chives, and tarragon, finely minced
- 1/2 tspflaky sea salt
- 1 tsplemon zest
The firm cylinder
Place your herb-butter mixture onto a sheet of parchment paper. Fold the paper over the butter and use a ruler or bench scraper to push against the fold, tightening it into a compact, uniform log.
The method.
Prep the aromatics
Mince your herbs as finely as possible. Any large stems will ruin the texture when you spread the butter.
Combine
Place the soft butter, herbs, salt, and lemon zest in a bowl. Use the spatula to fold and smash the mixture until the herbs are distributed evenly throughout.
Shape
Scoop the mixture onto the bottom third of your parchment paper. Roll it into a tight cylinder, twisting the ends of the paper to seal it like a candy wrapper.
Chill
Place the log in the refrigerator for at least 30 minutes to firm up before slicing.
Other turns to take.
Roasted Garlic
Mash in 3 cloves of roasted garlic for a mellow, nutty profile.
Chili Lime
Substitute the herbs for red chili flakes and extra lime juice for use on corn or fish.
When it doesn't go to plan.
Always use unsalted butter so you have total control over the seasoning.
If the herbs are wet from washing, dry them thoroughly with paper towels before chopping.
You can freeze these logs for up to three months; just wrap them in foil after the initial parchment wrap.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the added sea salt to prevent the result from becoming harsh.
Do I have to use fresh herbs?
Dried herbs do not hydrate well in cold butter and leave a gritty, sandy texture. Fresh is required here.
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