I told you I was going to post my compound butter recipe, so here it is! I love this recipe because it makes the perfect finish for steak, chicken, a pasta dish, or even for breakfast. Making compound butters is so super easy and I’ll be posting more recipes as I create more.
I am currently eating my basil and garlic compound butter smeared on a toasted whole wheat bagel and topped with a slice of smoked salmon. One of my favorite and simple breakfast recipes! I have a small herb garden on my balcony so I really enjoy going out there and snipping a couple leaves off of the plants to create something delicious. I encourage you to plant your own herb garden – even if it’s just a pot of basil or parsley!
For this recipe you will need:
2 sticks unsalted butter, room temperature
1/4 cup chopped fresh basil leaves
Juice of 1/2 lemon
2 garlic cloves, minced and pasted
In a standing mixer with a paddle attachment or a bowl with a handheld mixer, slowly beat the butter until it’s smooth. Then, add the lemon and garlic and combine well on low speed. Adding the basil should be the last step of this process because you don’t want it to be smashed. Season with salt and pepper to taste.
Cut a piece of parchment paper and spoon the butter mixture onto the center of the paper. Wrap one side over and form a rectangle or cylinder shape. Continue to wrap the butter by flipping it over and then twisting the ends in opposite directions. Pop into the freezer for 30 minutes and then into the refrigerator. Enjoy!