Herb Compound Butter

Herb Compound Butter
from the kitchen of Ellen

  • 5 tbs olive oil
  • 2 cups unsalted butter, room temperature
  • 2 tbs chopped Italian parsley
  • 1 tbs fresh thyme leaves
  • 2 tsp minced fresh garlic
  • 1 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper 
  • butter and olive oil in mixer until light and fluffy.  Add remaining ingredients and whip until butter forms peaks on end of whip.  Refrigerate for at least 2 hours before using.  
  • butter as needed for soup and put remaining in ice cube tray and freeze for individual later use.  Great as sauce on steamed vegetables, etc.


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