Tis the season for herbs…and hence, compound herb butters. I don’t know about you, but as soon as I can after potential frosts, I plant herbs. Lots of them. Basil, thyme, oregano, rosemary and sage are always added to the perennial herbs that come back each year–chives, lemon balm, mint and chocolate mint.

All of those herbs are near and dear to my heart.

Are you like that? Recently, I shared about the amazing little pots of basil to create basil salt.

You know I love to make roasted tomato sauce with the fresh herbs from my garden.

Now…if you DON”T have an herb garden? Use your local grocery version herbs…those packages of fresh herbs will work perfectly. No gardening needed.

But, there’s something I haven’t shared her before. Only a peek on page 35 in this issue of the Vue magazine recipes.

Compound herb butters…

Sounds complicated…but, it’s so simple. Created with your favorite herbs and seasonings whipped into salted butter.

prepped ingredients for lemon chive compound butter

Heavenly.

If you aren’t familiar with compound herb butters, let me make a few suggestions on why you need to create them this summer:

Add them to top grilled steaks.
Top baked potatoes to make them heavenly.
Oven roasted summer vegetables need them.
Mashed potatoes will rock your world with them added.
Layer flavor with them in casseroles and breads.
Great pasta addition.

See what I mean? Who knew we all needed different versions of them?

The beauty is that you make the butter with combinations to suit your dish, such as,

Italian- basil, rosemary, thyme, Italian parsley, garlic and shallots
Lemon Chive- chives, lemon zest, chives, and thyme or oregano
Garlic and Chives
Mint, Parsley and Chive
Basil and lemon zest
Lavender and honey
Sage, rosemary and garlic
Parsley, chives and dill
Basil, oregano, rosemary and thyme

Here’s a basic recipe with combinations for you to use as a guide:

Compound Herb Butter

An easy way to add herbs, citrus, and honey to make the most wonderful flavored butters for steaks, pasta, potatoes, omelets, fish, summer vegetables and breads.

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Prep Time 10

Refrigerate 30

Total Time 37

Course condiment

Cuisine American

Equipment

1 mixer

Ingredients

Lemon Chive Butter

1 stick butter, softened
2 minced chives
1 t lemon zest
1 T additional herbs, such as, thyme or oregano

French Compound Butter

1 stick butter, softened
1 1/2 t shallot, finely minced
1/2 t garlic, minced
2 t capers
1 t fresh thyme, removed from stem
1 t fresh parsley, removed from stem

Orange Honey Cinnamon Butter

1 stick butter, softened
2 T honey
1 t orange zest
1/2 t cinnamon

Garlic Lemon Chive

1 stick butter, softened
2 t lemon zest
1 T chives, minced
2-3 cloves garlic, minced

Italian Butter

1 stick butter, softened
1 t fresh thyme, removed from stem and minced
1 t fresh rosemary, removed from stem and minced
1 t fresh oregano, removed from stem and minced
2 cloves garlic, minced
2 T shallots, minced

French Compound Butter

1 stick butter, softened
2 cloves garlic, minced
1 1/2 t shallots, finely minced
2 t capers
1 t fresh thyme, off stem and minced
1 t fresh rosemary, off stem and minced
1 t fresh Italian parsley, off stem and minced

Cilantro Jalapeno Butter

1 stick butter, softened
2 T fresh cilantro, minced
1 T jalapeno, seeds removed, finely diced
1 t lime zest

Chipotle

1 stick butter, softened
1 T chipotle pepper, finely chopped
1 t cumin
1/2 t cracked black pepper
1 t paprika

Lavender Honey Butter

1 stick butter, softened
2 T lavender, fresh OR 1 1/2 T dried lavendar
1 T honey

Instructions

Prep and measure all ingredients.
Soften butter and add to a mixing bowl.
Whip butter until light and fluffy.
Add herbs and other ingredients to butter.
Continue to mix until full incorporated.
Add herb butter onto parchment paper and lift the paper and roll back and forth to shape into a round roll or log about 6" long.
Then wrap in parchment paper or plastic wrap, twisting ends to secure. Chill at least 30-45 minutes before serving.
Slice into rounds to add to flavor meats, pasta, vegetables, or breads.
Keep wrapped and stored in the refrigerator for about 2 weeks or wrapped in freezer bags for up to 3 months.

Notes

NOTE: I use salted butter for each recipe. If you use unsalted butter, be sure to add 1/4-1/2 t salt into the recipe.

These make great gifts. Just add a tag with the ingredients of the roll before gifting.

Keyword compound butter, herb butter

See what I mean?

So much flavor to elevate your dishes. Add your compound herb butter to a decorative plate for guests to add to rolls, pasta, steak, fish or baked potatoes.

An easy surprise that takes little time and preparation but wows…every…single…time.

What dish needs compound butter?

And remember…although summer aids ease to having herbs readily available from my garden, your local grocer will carry them all year long for you to enjoy a bit of brightness during the winter months.

I bet your creativity will surprise even you. Just don’t forget to write down what and how much you put into the butter to make it the best.

Hope you give this a try…and then won’t you let me know in the comments what combination compound herb butter you used and how?

I can’t wait to hear from you.

Thanks for joining me, friends. You are simply the best,

Compound Herb Butters

Compound herb butters…