I know no better way to flavor anything than with this Garlic Herb Butter.
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From fresh or toasted bread to cooked vegetables, soups, and pasta, to fish, beef, and poultry, everything tastes better with this compound butter. And my Thanksgiving turkey is no exception.
Where does compound butter come from?
Like many good things in life, compound butter was created in France. Frenchs call it beurre composé. And it is nothing more than “compounded” butter mixed with one or more other ingredients. In this case, those other ingredients are fresh garlic and a combination of fresh herbs.
What herbs to use to make compound butter
This butter can be made with any combination of fresh herbs. Of course: the herbs must be fresh. The ones I used in the photos and the video are from my herb gardens in California and Florida. Fresher, impossible! The result will always be a creamy and flavorful butter that will get tons of accolades every time you use it.
I made the butter in the pictures to season the herb-roasted turkey I will serve at my Thanksgiving dinner. For that reason, I used a combination of parsley, rosemary, thyme, and sage. I made the butter in the video 10 years later with parsley, rosemary, and thyme. The point is the combination of herbs is up to you: use what you like or what you have on hand.
What should not be missing is fresh garlic. However, I understand that the “original” beurre composé includes shallots and, of course, parsley, which, in my opinion, is the most useful and versatile of herbs.
How to make herb and garlic butter
Making garlic herb butter is super easy. Depending on the time you have and the amount of butter you are going to prepare, you can make it in two ways.
The first one is like I do in the video: in a food processor, you only have to chop the fresh herbs and garlic and then process it together with the butter until everything is well mixed. Easier is impossible!
The second is by hand, for which you must finely chop the herbs and garlic and then, in a bowl, mix them with the butter until everything is well integrated.
How to preserve garlic herb butter
Not only is this compound butter super easy to make. It also keeps very well. If you wrap it in parchment, wax paper, or plastic wrap into a cylinder, you can store this butter in the refrigerator for up to a week. The same if you put it in a butter dish and refrigerate it.
If you freeze it, it lasts for months. I love to freeze it, and I take out what I need when I need it.
What is compound butter served with?
The best thing about this butter is how versatile it is. While the cylinder is cold and solid, you slice it , et voilà: you’ll have a flavorful circle that enhances whatever is put on it. This garlic butter is perfect for spreading on bread, fresh or toasted.
Same thing if you baste a chicken or a turkey before you put it in the oven, which is what I’m going to do next week for Thanksgiving. It is unbeatable on a steak or fish.
Why is this so tasty? There is no mystery: because it has butter, garlic, and herbs. You don’t need more!
Compound butter recipe
Herbs and Garlic Butter
- 1 cup butter at room temperature
- ½ cup finely chopped leaves of parsley, thyme, rosemary, and sage
- 4 garlic cloves minced
- Place the butter in a small bowl with the herbs and garlic.
- Mix together with a fork until all ingredients are well-combined.
- To refrigerate or freeze, place the butter on parchment paper or plastic wrap, wrap it and shape it into a log.