Herby Compound Butter
Herby compound butter is one of those “why don’t I always have this?” kitchen upgrades. Just throw some butter and herbs in the food processor and then roll it up and stash it in the fridge or freezer. Slice off a coin anytime you want to elevate a nice piece of meat.
Ingredients
- 454 g unsalted butter, very soft
- 25 g parsley, picked
- 10 g chives, chopped
- 3–4 g fresh thyme leaves, picked
- 10 g shallots, chopped
- 10 g garlic, minced, 2-3 cloves
- 5 g kosher salt
- 4 g cracked black pepper
Instructions
- Combine all ingredients except parsley in the food processor and pulse until fully broken down. Add butter and mix until fully combined.
- Place butter in a piece of plastic wrap and roll into a log and place in the freezer. Slice pieces off as needed.
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