We are overwhelmed with herbs. It's hot, but we've taken good care of our plants this summer, so we have plenty of oregano, basil, thyme, rosemary, sage, mint and more.So I'm going to whip up several batches of this yumminess in an assortment of flavors. It'll be perfect on garlic bread, potatoes, baked fish...maybe even popcorn.
To make compound butter....
Combine 1 cup unsalted room temperature butter, 3 tablespoons finely chopped herbs (Get creative and combine several different ones.) and 1 teaspoon kosher salt with a spatula.
Place in ramekins or roll up into logs in plastic wrap. Refrigerate up to one week or freeze up to two months.
How will you use yours?
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