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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!
Scarborough Fair Compound Butter
- 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
- Chop the butter into uniform chunks (I use a dough scraper for a nice even chop).
- Place the oil into a food processor and add the chives.
- Process until the chives are finely chopped.
- Add the remaining herbs and pepper and blend until the herbs have colored the oil.
- 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.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
- Remove butter from bowl and spoon onto parchment paper or plastic wrap.
- Roll into a log, using the edge of a baking sheet to form a tight log.
- Chill for 2 hours before serving.
Have you made compound butter? What flavors would you try?