Compound Butter Recipes
Basil & Parmesan Butter
Dill Butter
Gorgonzola Butter
Provencal Butter
Roasted Garlic & Balsamic Butter
© Laura Harper
Roasted Garlic & Balsamic Butter
1 pound Butter, salted
1/4 cup Balsamic vinegar
1 head Roasted garlic, mashed
1 tablespoon Chopped fresh thyme
1 tablespoon Coarse ground black pepper
Soften butter. Mix butter with vinegar, garlic, thyme and pepper. Blend until incorporated. Serve with grilled vegetables, breads and meats, basting on the barbecue is great.
1/2 cup butter, room temperature
1 tablespoon dried leaf basil
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons minced parsley
Mix all ingredients until smooth. Spread on French bread or rolls; wrap in foil and bake at 325° until hot. Keep basil butter in refrigerator.
1/2 cup unsalted butter (1 stick)
2 tablespoons finely chopped black olives
1 1/2 teaspoons chopped fresh rosemary, sautéed
1 teaspoon chopped garlic
1 teaspoon ground black pepper
Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter; remove and let cool. Mix all ingredients with a wire whisk until well-combined. Fill the Butter Bell crock with the mixture and serve with French baguettes or freshly-baked sourdough rolls.
1/4 pound soft butter
1 table spoon chopped or minced fresh dill
1/2 teaspoon minced fresh garlic
3/4 teaspoon lemon juice
Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)
Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends
Store in freezer until needed