If you've never made compound herbed butter, then you're missing out! It's so very simple, yet a fancy finish to any dish. It's especially fun to serve around the holidays, and let's talk about a blank canvas! The possibilities are endless as to what can go into butter...herbs, cheese, fruit, mustard, spices, jams, fruit, bacon (ahhh bacon...sorry, started day dreaming), etc.
Why should these lovely gems be a necessity in your refrigerator? Because I said so! A dollop of flavored butter could be used to grace steaks, fish (any meat really), biscuits/bread, pasta, corn on the cob, and potatoes.
Simply mix your favorite ingredients into room temperature butter.
I usually divide the butter into small bowls and make a batch of different flavors. This time, I combined butter with Lem 'n Rapsberry Marmalade (left), then Champagne mustard and Blackberry Preserves (middle), and finally Champagne Mustard and Garlic 'n Herb Seasoning (right).
The last time I made herbed butter, I used my favorite seasoning blends...Chardonnay Lime & Cilantro (left), Select Grilling Rub & Spice Seasoning (middle), Lemon Dill (right).
Place butter on parchment paper or plastic wrap and roll into logs. Or, you could place butter into pretty containers and give as lovely homemade gifts for your favorite cook. Enjoy!
Cooking Tip: How To Make Lemon Raspberry, Blackberry Champagne, and Champagne Garlic Compound Butter