Ingredients
Method
- Place the softened butter in a small mixing bowl.
- Add the finely minced rosemary, chopped thyme, grated garlic, black pepper, and optional lemon zest.
- Stir thoroughly until all ingredients are evenly distributed throughout the butter.
- For spreadable butter, transfer the mixture into a small serving dish, creating soft swirls with the back of a spoon. Cover and refrigerate until ready to serve.
- For sliceable butter, transfer the mixture onto parchment paper and roll into a log, securing the ends.
- Refrigerate for 1–2 hours or freeze briefly for approximately 20–30 minutes, until firm enough to slice.
- Slice into individual portions and serve over cooked steak, venison, chicken, pork, roasted vegetables, or warm bread.
Notes
Yield: Approximately 120 g. Chill time (30–120 minutes) is only needed for the sliceable log.
Butter: Use softened, not melted, butter for easier mixing.
Salt: Salted butter provides enough seasoning for most uses. Adjust to taste if using unsalted butter.
Herbs: Fresh rosemary and thyme provide the best flavor. Chop finely for even distribution.
Garlic: Finely grated garlic blends more evenly than coarsely chopped garlic.
Serving: Add compound butter to meats after cooking for a flavorful finishing touch.
Refrigerator storage: Store covered in the refrigerator and use within 3–4 days.
Freezer storage: Freeze tightly wrapped for up to 3 months for best quality. Slice into individual portions for convenience.
