Hey there, sweetie!
Everyone knows that when you grill a steak, you better have some compound butter to plop on top.
Because let’s be honest, how do you not love a garlicky, herb-filled sauce of butter melted by just the heat of meat?
It’s pure delicious.
The only problem I can see with compound butter, is that I always seem to have leftovers and don’t know what to do with them. So inevitably, half a stick of flavor packed butter sits in my fridge until I decide it has finally outworn its welcome and I toss it.
Seems silly. Amiright?
Which is why the last time I made a batch, I decided to use every savory morsel of my compound butter…by hook or by crook!
And you know what? I found so many uses for it I made another batch, just to have in the fridge!
Stay tuned for a bunch of recipes featuring compound butter and some creative ways to use it in your day to day cooking, but today I thought I would share my favorite herb compound butter recipe and show you how easy it is to make!
If you have 5 minutes, you can have herb compound butter.
Here’s what you’re gonna need:
1 stick of room temperature, unsalted butter
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 cloves finely chopped garlic
salt and pepper
Here’s what you’re gonna do:
Add all ingredients to a bowl.
Stir until combined.
To roll the butter into a log I use a piece of plastic wrap and a sushi mat, but if you don’t have a sushi mat, don’t worry, the plastic wrap is all you really need.
Place the plastic wrap on top of the sushi mat and transfer the butter.
Using the sushi mat, roll the butter into a log.
Seal the log with plastic wrap and place the compound butter in the fridge for about an hour.
Once the butter has hardened unwrap and slice.
Plop a dollop on your steak, straight off the grill, or use it for all kinds of other yummy recipes!
You can store the leftovers covered, in the fridge for about a week, depending on how fresh your garlic and herbs were.
I love the bright bits of green, so pretty! 🙂