Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
Gorgeous Compound Butter
I love making compound butter—and that makes it sound fancier than it is. Compound butter is simply butter that has been whipped with any number of other ingredients in order to enrich and enhance the flavor.
Compound butter can be made either sweet or savory, and it can be used to either finish off a dish at the table or used to enhance the flavor of a dish as it is cooking.
Herb butter—a compound butter that has been made with herbs—is one of my favorites. You can make it ahead, use any herbs you like, and then dole it out as you need it to make even weeknight dishes seem extra special.
Pan-sear a chicken breast or pork chop and put a dollop of herb butter on top as it rests. Rub it under the skin of a fresh chicken before roasting. Roast asparagus or cauliflower and toss with herb butter before serving. Or serve softened at the table with fresh, hot, crusty bread. The uses for this stuff are really endless!
This roasted garlic herb butter is sublime and incredibly versatile. Simple rosemary, thyme, and roast garlic are a great combination that enhances the flavors of a wide variety of foods, so I like to throw this butter together and use it to make quick, ordinary foods seem special. Try it yourself, and you'll be hooked on this easy method. I promise!
Have You Tried This Recipe?
|Prep time||Ready in||Yields|
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon roasted garlic, mashed
- 1 stick (1/2 cup) butter, salted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly cracked
- Mince the rosemary and thyme really well. Since the butter will be divided into portions and used in small amounts, it's important not to have large pieces of fresh herbs. Rosemary especially can be overpowering if the pieces are too big. Strip both herbs off their stems and either discard the stems or save them for stock (that's a great tip!). The softer, fine stems of the fresh thyme can be used as-is, just mince them well, too.
- Mash the roasted garlic well with the tines of a fork. Take a moment and really turn it into a paste. Roasted garlic is super soft to begin with, so it only takes a few seconds, but the more mashed the garlic is, the easier it is to incorporate it into the butter when it's whipped.
- Add all ingredients to the bowl of an electric mixer, and whip it together on medium-high for about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl.
- Transfer the herb butter to a small dish; it's now ready to use. If you're going to use it soon, just keep it out. This keeps it soft and easier to work with. It's best to have it room temperature if using it on roast chicken or to serve with fresh bread. If you'll be using it to finish roasted meats or vegetables, go ahead and refrigerate it. It will keep for a week or so in the fridge, so it's super simple to make ahead, especially ahead of a holiday or big celebration.
Roasted Garlic: The Key Ingredient
Room Temperature Butter
Finished Roasted Garlic Herb Butter
Roasted Garlic Herb Butter Tutorial
How to Make Roasted Garlic
© 2017 Jan Charles
Peggy Woods from Houston, Texas on December 28, 2017:
We grow rosemary and thyme in our garden so have easy access to those ingredients. This combination of yours with the roasted garlic sounds delicious. Thanks for the recipe.