My name is Lisa and I'm a crafty girl with wanderlust working as an engineer by day. My blog chronicles projects in my home as well as pictures and stories from my travels.




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Herb Compound Butter Three Ways

I love compound butters. They are so easy to make and add a little something extra special to any meal whether you are just having a simple home meal or having a fancy dinner party with company.

With the abundance of herbs in my garden I decided to make a few different compound butters since they freeze so well and I  can use them later. You just need to pull them out of the freezer about fifteen minutes before you want to use them, slice off what you need and you are ready to go.

I went out to my garden and picked a bunch of different herbs and set to work.

When it comes to making combinations, the sky is really the limit and it is fun to experiment with different ingredients. Yesterday I made a lemon parsley butter, garlic chive butter and mixed herb butter using a variety of herbs from my garden.

Lemon Parsley Butter
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup parsley, finely chopped
- 1 Tbsp. freshly squeezed lemon juice
- Salt and pepper to taste

Garlic Chive Butter
- 1/2 cup (1 stick) unsalted butter
- 2 Tbsp., finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste

Mixed Herb Butter
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup herbs, finely chopped
- Salt and pepper to taste

To make the butters, leave the butter out until it is room temperature. Whip the butter with a mixer or by hand and then stir in the other ingredients until they are evenly dispersed in the butter.

Spread the butter out on a piece of plastic wrap and shape into a cylinder. Twist the ends of the plastic wrap and place in the freezer until needed. You can then easily slice the butter into round pats.

If I am planning to use the butter within the next day, I will usually scoop it into a small ramekin and keep it in the refrigerator.

What herb combinations do you like to try for making compound butter? Do you have any creative ways to use up your herbs from your garden before it gets too cold? 

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Reader Comments (2)

Yummy - bread with butter, oh yes a favourite, add the herbs & I am in a state of food induced bliss. I have a new lemon baked pasta recipe & I think the lemon parsley butter would be a nice addition with the crusty bread. Thank you.

September 22, 2012 | Unregistered CommenterMary-Lou

Mary-Lou- I just love bread with butter. It's one of my favorite comfort foods. Your lemon baked pasta recipe sounds delicious!

September 23, 2012 | Registered CommenterLisa

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