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Girl Raised in the South

Grits, Gravy and the SEC



Scarborough Fair Herb Compound Butter

by Debbie

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Scarborough Fair Herb Compound Butter

MMMMMMMMM Butter! Who doesn’t love a pat of fresh cream butter melting on a stack of pancakes, or a warm muffin? Sizzling in a sauté pan browning, melting slowly on an ear of fresh grilled corn. Ok now, I’m hungry!  Add a few herbs to that fresh butter and you’ve got herb compound butter. Sprinkle in some cinnamon and brown sugar and voilá sweetened compound butter!

Today, I’m making an herb compound butter that’s perfect for chicken, beef or pork. Changing the ingredients up a bit adding, some lemon, dill and garlic and you’ve got a compound butter for a delicious Salmon recipe.  Its easy to do, all you need  of course is the butter, your herbs or other items, a stand mixer, food processor and some plastic wrap or parchment paper.   So with a hat tip to  Simon and Garfunkel (I can’t help but sing the song when I’m making this) and their rendition of the song,  I give you the most delicious pat of butter this winter!

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Scarborough Fair Herb Compound Butter

Scarborough Fair Compound Butter


  • Author: Debbie
  • Total Time: 30 minutes
  • Yield: 2 rolls 1x
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Ingredients

Scale
  • 1 pound organic or grass fed butter
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh chives (chopped)
  • 1 tablespoon thyme (chopped)
  • 1 tablespoon sage (chopped)
  • 1 tablespoon chopped parsley
  • 1 tablespoon rosemary (chopped)
  • 1 cracked black pepper

Instructions

  1. Chop the butter into uniform chunks (I use a dough scraper for a nice even chop).
  2. Place the oil into a food processor and add the chives.
  3. Process until the chives are finely chopped.
  4. Add the remaining herbs and pepper and blend until the herbs have colored the oil.
  5. Using the whisk attachment, whip the butter in a stand mixer work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
  6. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
  7. Remove butter from bowl and spoon onto parchment paper or plastic wrap.
  8. Roll into a log, using the edge of a baking sheet to form a tight log.
  9. Chill for 2 hours before serving.
  • Prep Time: 30 minutes
  • Category: Condiment
  • Cuisine: American

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Have you made compound butter? What flavors would you try?

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Categories: Condiments, Recipes

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Comments

  1. Tina Marie says

    February 26, 2015 at 10:29 am

    I love making compound butters! I like dill, thyme and fresh rosemary on top of salmon. It’s truly wonderful. Stopping over from #shinebloghop

    • Debbie says

      February 26, 2015 at 10:49 am

      That’s a great combo!

  2. Jennifer | The Deliberate Mom says

    February 26, 2015 at 11:55 am

    This looks and sounds fabulous. What an awesome combination for flavours too.

    Thanks for sharing and for linking up to the #SHINEbloghop.

    Wishing you a lovely day.
    xoxo

    • Debbie says

      February 26, 2015 at 2:33 pm

      Thanks for stopping by, I love the combo personally, just delish!

  3. Sherry L says

    February 27, 2015 at 2:40 pm

    I haven’t made compound butter in a long time. Thank you for reminding me I need more butter in my life! Look delicious!

    • Debbie says

      February 27, 2015 at 3:13 pm

      Don’t we all??

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