The herb garden at StoneGable is coming back to life. My chives and mint are growing. And I am anxious to plant wonderful varieties of fragrant herbs in my small circular bed.

When the chives bud begin to bloom. I know it is time to make herb or compound butter. 

This is a staple in my kitchen. Herbs and other yummy morsels are mixed with butter to infuse it with flavor. I  put it on everything from bread to fish to pasta... and so much more.  I'll show you how easy it is...

Compound butter can be kept in the refrigerator for a week. Or frozen for up to three months. I usually make several kinds and feeze them. I can then cut off a chunk of this buttery tastiness when needed.

The wonderful thing about compound butter is that you can make it using so many different herbs and lots of add-ins!

I usually use 1 stick of softened butter and add 2-3 TBS herbs. 

Other flavor enhancing  add-ins are garlic, shallots, capers, salt, citrus peel,  pepper ,mustards, cheese, hot sauce, Worcestershire sauce and wine. This is by no means the whole list. You are only limited by your imagination.

But don't keep compound butters just for yourself. 

Presented on a pretty little plate with a fun spreader all tied up in a  bow, compound butter will be a lovely and appreciated gift.

Lemon Chive Compound Butter:
1 stick softened butter
2-3 TBS. fresh thinly snipped chives
1 tsp lemon zest
1 TBS fresh squeezed lemon
dash of salt (optional)

Combine all ingredients together in a bowl.

Put in the freezer for 10 minutes. Butter should be very hard.

 Using parchment paper, roll butter into a log wrapping it up in the parchment paper. Twist the ends of the parchement paper to seal.

Refrigerate or freeze.

French Compound Butter:
1 stick softened butter
1/2 tsp finely chopped garlic
1 1/2 tsp finely chopped shallot
2 TBS finely snipped parsley
1/2-1 tsp thyme, leaves stripped from stem
2 tsp capers
1 TBS white wine
dash of salt (optional)

Combine all ingredients together.

Follow directions for Lemon Chive Butter.

Here are just a few ways we use these versatile butters at StoneGable:
*sautee veggies
*sautee meats and fish
*make scrambles eggs and omlets
*make croutons
*finish steaks
*use as a base for a sauce
*make herbed garlic toast
*sautee shrimp for scampi
*mix with pasta for a fresh sauce
*butter for grilled cheese
*make an herbed roux
*give as hostess gifts

Remember to

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