I completely realize that adding anything to butter is really gilding the lily, but this compound butter just adds freshness and flavor to any dish. I selected herbs that were plentiful in my garden. From left to right, I have thyme, chive, flat leaf parsley and Greek oregano. You can tell it’s spring because the oregano is budding with its orange flowers.
Compound butter has a multitude of uses. It can be used for spreading over baked fish, chicken, steaks, pasta or even mashed potatoes. Where ever you want to add some richness and fresh herbal flavor, this butter is your answer. It can be easily stored in the freezer, rolled up in wax paper for about 4 months.
I used two spoons to form the butter into quenelles, a three-sided football shape…….just for presentation. This would be a lovely way to serve butter to company as well. This video shows a simple way to make quenelles.
1/2 cup butter (one stick)
1 tbsp thyme
1 tbsp chive
1 tbsp parsley
1 tbsp oregano
1/2 tsp salt
1/4 tsp pepper
Bring butter to room temperature. Finely chop all the herbs and mix together with the butter in a small bowl. Add salt and pepper.