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Compound Butter
Author Sharon Kebschull Barrett recommends compound butter for herbs with a delicate flavor. It can be used in place of plain butter on biscuits, waffles and breads or stirred into grits and omelettes.
Ingredients:- 1/2 cup (1 stick) unsalted butter, softened
- 2 to 4 tablespoons minced herb leaves
- Coarse salt as desired
- Freshly ground black pepper as desired
With a mixer or wooden spoon, beat together the butter and 2 tablespoons of herb leaves. Taste and adjust flavor with more herb leaves and salt and pepper as desired.
Pack into a small ramekin dish to serve casually, or form into a log: Place the butter in a line down a sheet of waxed paper and use the paper as a guide to shape a log. Roll it up in the waxed paper and chill; slice into thin pats to serve.
Suggested herb combinations:RELATED STORIES:
Instant herbs -- the non-gardener's guide
April 24, 2000
RELATED SITES:
St. Martin's Press
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