Just try to find an easier “sauce” to make. Compound butters, known as beurres composés in French, are made by softening butter, adding herbs, spices or other flavors, and then re-shaping the butter and chilling it.
Why to love it: The possibilities are endless. Rosemary and thyme compound butter to top grilled steaks; walnut and lemon butter to melt over zucchini or green beans; maple butter to go over pork chops. You’re limited only by your imagination.
Make it your own: Berry season is upon us. Try sweet butters for breakfast! Strawberry, blueberry or raspberry butter would be killer over pancakes, waffles or scones.
This recipe is for an herb butter. Other suggestions: shallots, spices, lemon or lime zest, chilis — or that garlic confit you made for the Romesco sauce!
- Compound Butter
- 1 stick (1/4 pound) butter
- 1 finely chopped tablespoon fresh thyme
- 1 finely chopped tablespoon fresh rosemary
- 1/2 teaspoon salt
- Let the butter soften at room temperature. Use a spatula to completely blend butter, thyme and rosemary.
- Either place butter in a ramekin, or roll tightly into a cylinder in parchment paper or plastic wrap. Chill the butter in the refrigerator until hard. If you made a cylinder, you can slice the butter into coins and serve on a platter.