The Freshman Cook: Culinary Word of the Week- Compound Butter

What is compound butter? It is butter that is softened, and then mixed with either sweet or savory ingredients. Compound butters are delicious when left as a spread, to use on toasts or refrigerated and then sliced to put on a steak. You can mix the butter with honey, or syrup, fresh herbs, or dried herbs, and even fruit juice. The only limit is your imagination. The compound butter we are making today will be perfect served on grilled chicken, grilled corn or cornbread.

Herb Butter

(adapted from Land O Lakes)

1/2 cup Butter, softened

2 tablespoons Finely chopped Red Pepper

1/8 teaspoon dried Oregano Leaves

1/4 teaspoon dried Basil Leaves

Pinch of dried rubbed Sage

1/4 teaspoon Garlic Powder

Cut about 1/3 of a large red pepper into strips.

Place in a food processor and chop. If you do not have 

a food processor, chop the pepper strips to a very fine size. 

It should look about this size.

Add the chopped red pepper, and the spices to the butter,

and mix thoroughly with a spoon or spatula.

Cover the mix and set it aside for 1 hour to let the 

butter absorb the herbs.

After the hour is up, place the butter on a piece of plastic.

Use the plastic to form the butter into a log.

Cover the log with the plastic.

Refrigerate the log until it has hardened

After it has hardened, unwrap.

Slice into small pieces and place on corn or grilled chicken 

as they come off the grill! Delicious!


Thanks for joining me today!

Later today I will be posting the menu and grocery list

for this week. It’s hot outside here in Las Vegas, and it’s muggy too!

We are spoiled and not used to that!! So our menu this week

is a cool one. Very little heat!

See you then!

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