Compound butter is a great way to impart a ton of flavor into a dish. I don’t use much butter in my cooking, but when I do I prefer compound butter. 😉 This one is really more of a technique than a recipe. You can use any combination of herbs that you love or have on hand. I love the combination of thyme, rosemary, sage, garlic and lemon. It reminds me of Thanksgiving stuffing which is my favorite side dish anytime of year. Bread, butter, herbs, celery, and onions make me a very happy girl. But, I digress. Back to compound butter. It is a fun way to spice up a roasted chicken, steak, a piece of fish, or some sauteed veggies. It takes plain old butter to a whole other level of flavor. Slather it on a slice of baguette to dip in a big bowl of spring minestrone. Soup and bread is a great combination for a filling meal on those spring nights that are still a little chilly and you want something warm and comforting. If you are using this compound butter specifically for roasted chicken, you can sub half of the butter with some olive oil. I like adding half olive oil because it makes me feel better about what I am eating. Plus, it turns out beautifully golden and crispy.
1 stick unsalted butter at room temperature
1 tsp kosher salt
1/2 tsp black pepper
1 lemon, zested
1 tbs fresh Rosemary
1 tbs fresh Thyme
1/4 tsp ground sage
3 cloves of garlic, minced or microplaned
- Mix everything up in a bowl. Use immediately or…
- Plop it on some plastic wrap, roll into a log, and refrigerate.
xo Ali Taylor