I love compound butters. A dollop of these flavoured butter goodness can take any dish through the roof. What is compound butter? It may sound fancy but that cannot be further from the truth, it’s basically butter mixed with whatever herbs you have at hand. Garlic butter is an example of a compound butter, and I am sure you know how delicious it is when slathered onto toasts. You can easily make your own flavoured compound butter at home. Store it in the freezer and it freezes well for up to a year and when you want to use it, just open the packaging and cut a few chunks out. In the fridge, depending on what herbs you used, it can last quite a long while too. I just wouldn’t recommend storing your compound butter in the fridge for long periods of time if you used a lot of fresh herbs.
This is my version of compound butter, made in a food processor. You can also make it by hand, you just need to make sure your butter is soft and your herbs finely chopped. And you should make a lot of compound butter, especially when butter goes on sale.
Compound Butter – Garlic, Parsley, Oregano, Basil and Chili
- 250g of softened salted butter, if using unsalted butter adjust the salt to taste.
- 8 cloves of garlic
- 2 sprigs of parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 fresh Thai red chilies, seeded
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- Optional: Adding a few slices of anchovies really takes the flavour profile through the charts!
- In a food processor, blitz everything, except the butter, for 20 seconds until it’s finely chopped. Add butter and blitz until well combined.
- Scoop butter out onto waxed paper and roll it up. Store in the fridge for up to a week or in the freezer indefinitely.
Pasta, breads, melted on to blanched or steamed veggies, stir-fries, on top of a hot steamy bowl of rice and fresh egg, make an herby hollandaise sauce, melted and pour over fish ala meuniere, steaks, roast a chicken slathered with compound butter…and anything else your heart desires.