I have a new-found love for compound butters. Compound butter is a butter with herbs or spices added in. Easily whipped up and stored in the fridge or freezer these beautiful creations will transform a meal in seconds.
Some of the more traditional uses for compound butters are on grilled steak (decadence) or fish. Other great uses include adding some compound butter to pasta for a quick side or lunch. You can also use it on baked potatoes, rice or vegetables for some added flavour. Add a new dimension to corn on the cob! Oh the possibilities are truly endless.
Another idea is to add fresh fruit such as raspberries. Picked from the yard in the summer and added to a compound butter will be a great treat on pancakes in January.
Garlic & Basil Compound Butter
1 lb unsalted butter, room temperature
1 tablespoon granulated garlic
5-6 large basil leaves
Salt, to taste
Chiffonade the basil – stack the leaves, roll them tightly, and thinly sliced.
Using an electric mixer, whip the butter until smooth and creamy. Mix in the salt, garlic and basil by hand using a spatula. This is fantastic on garlic bread, pasta and potatoes!
Store leftovers in the refrigerator in an airtight container for about 2 weeks.
Alternatively, you can transfer the butter to a piece of parchment paper. Form the butter into a log shape and roll up, twisting the ends. Refrigerate until hard, then cut and serve the rounds cold.