Compound butter – a bit o’ butter dressed up with some leafy herbs and such – is one of life’s little joys. Slather it on grilled sweet corn, spread it on hot biscuits, or drop it onto a nicely charred steak just as it’s brought to the table.
Method:
1 c. unsalted butter (2 sticks)
2-3 tbl. flat leaf parsley, chopped
1 tbl. shallot, minced
1 tsp. garlic, minced
2-3 sage leaves, chopped
coarse salt and freshly ground black pepper, to taste
In a mixing bowl, beat all of the ingredients until nicely blended. (Now is the perfect time to enlist the little ones to help. We armed Owen with a wooden spoon and he was all too happy to have a go at mashing the butter.)
To store, drop the butter onto a sheet of plastic wrap, roll it into the shape of a sausage, and tightly twist the wrap at both ends. The butter should hold nicely for several days in the refrigerator.
