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Cooking4/28/16
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Spring Herb Compound Butter

Add fresh aromatics to butter for an easy upgrade

Creamy and satisfying, butter is a wonderful thing as is. Seriously, once we even wrote a love letter to it. But sometimes we can't help but mess with a good thing. Finely chopping up fresh spring herbs and other aromatics then swirling them into the stuff dreams are made of to make a compound butter takes things to the next level. Let it melt into freshly cooked pasta, top a seared steak, puddle over creamy mashed potatoes, or, like we did, just swipe it onto warm bread and never look back.

Bring ½ pound of good-quality unsalted butter to room temperature. Put the softened butter into a small mixing bowl and stir until malleable. Add to the bowl 1 tablespoon of finely chopped parsley, 1 tablespoon of finely chopped chives, the zest of 1 lemon and 2 teaspoons of kosher salt. Stir until evenly mixed.

Lay a medium-sized piece of plastic wrap out on a flat surface. Spoon the herb butter directly into the middle of the plastic wrap. Pull the bottom up and over so the butter is covered, and then use the plastic wrap to help form a small log. Twist the ends of the plastic wrap tightly, then chill in the refrigerator until ready to use.

Get more spring herb-inspired recipes:
• Pasta with Spring Herbs
• Hummus with Spring Herbs and Vegetables
• Spring Herb Pesto with Gnocchi