An easy appetizer with bread for wine night or a tasty addition to side dishes and proteins during dinner parties, this herb compound butter might be easy to put together, but makes quite a big impact in taste. Whether you choose to try the tried-and-true flavors of chives and dill or a classic combination of basil and thyme, the possibilities for experimenting with different flavor combinations and uses for this versatile compound butter recipe are truly endless. Add a finishing touch of fresh flavor to everything from rice and pasta, to sauces, vegetables, or any variety of meat and fish.
½ cup butter, softened
3 Tbsp assorted chopped herbs
(Note: can be any combination of tender [basil, dill, parsley, tarragon] and hardy [oregano, thyme, rosemary] herbs)
Salt and pepper to taste
Citrus zest, minced shallot or scallion, minced fresh or roasted garlic, seasoned salt and pepper mixes, or spice blends
Store in an airtight container in the refrigerator for up to a week or in the freezer for 2-3 months.
Allow butter to soften to room temperature. Don’t use heat to speed up the process or it may separate.
If using tender herbs like parsley, dill, basil or cilantro, go ahead and chop up the stems along with the leaves–they taste just the same! For tougher, woody herbs such as oregano, rosemary and thyme, remove the stems before chopping the leaves.
Stir butter together with chopped herbs and salt and pepper to taste.
(Optional: Get creative with added citrus zest, roasted chopped garlic, or your favorite seasoning blends.)
If serving with breads or crackers, present the butter in a bowl at room temperature, or take it to the next level by shaping it in silicone molds. Chill for at least 3 hours before removing from the mold to allow it to keep its shape. If you plan to keep the butter for future use in dishes, simply spoon it down the center of parchment paper or plastic wrap and roll it into a log. Store it in the freezer and slice as needed.
Serve with herb-garnished bread or crackers.