Herbed Compound Butter
Makes 1/4 cup
There are endless combinations of and uses for compound butter. This particular version was created to flavor a grilled rib roast, which is in the similar and related recipes links. However, it goes well with other beef preparations. Use your imagination and alter the seasonings to complement any meat, fish or poultry. Compound butter can also be melted on cooked vegetables. See the notes below for storage suggestions.
- 1/4 cup butter, preferably unsalted, room temperature
- 1 large clove garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried leaves)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Place all the ingredients in a small bowl and mix thoroughly to combine. Let set at least 30 minutes before using to allow the flavors to blend.
Notes: Butter can be made ahead and refrigerated for several days. Bring to room temperature before using. If desired, you can easily double the recipe or make in any amount. Shape the butter into a log on a piece of waxed or parchment paper, using the paper to help roll into shape by twisting the ends like a tootsie roll wrapper. Place in a freezer bag, and freeze for up to three months. To use, slice off the amount needed, rewrap the remaining and return to the freezer.
Similar and Related Recipes
Grilled Standing Beef Rib Roast with Herbed Butter
Roasted Red Pepper Butter
Anchovy Butter Sauce