Compound Herb Butter

Well it's been quite a while since my last post! I hope everyone had a great Thanksgiving! Bob and I hosted our first Thanksgiving last week. We also had out of town guests and a surprise baby shower at our house this weekend. Overall, everything went well! It was a bit overwhelming getting the house ready in time, but it was worth the effort.

I have many posts to share from the last few weeks, but I wanted to post this amazing compound herb butter first because, although it would be great anytime, it is especially perfect for any holiday gathering involving bread or rolls.

I first tried this recipe last Christmas, and I used unsalted butter and kosher salt to taste. I accidentally over-salted the butter, so this time I decided to just stick with salted butter and save myself the trouble of taste testing butter multiple times :)

I was really happy with the outcome, and many of the guests commented on how much they liked the herb butter. In fact, my future brother-in-law stated that the butters (another one to be shared soon!) were his favorite part of the entire meal! We still have some of both varieties in the fridge that we've been enjoying each day since Thanksgiving!

Compound Herb Butter

Ingredients:

1 stick (8 tablespoons) salted butter, at room temperature

1 clove garlic, very finely minced or put through a garlic press

1 tablespoon fresh basil, finely minced

1 teaspoon fresh dill, finely minced

1 teaspoon fresh thyme, finely minced

Freshly ground black pepper, to taste

Directions:

1. Combine all ingredients in a small bowl.

2. Mix well with a spoon until combined and all ingredients are evenly incorporated.

3. To serve, pipe butter into small serving dishes with a decorative pastry tip (I used a large star tip). Alternatively, place the butter mixture onto plastic wrap, form into a log, and wrap tightly.

4. Freeze or refrigerate butter until ready to serve. Allow to come to room temperature before serving so it is spreadable.

Source: Adapted from Annie's Eats