So this is the last of my Thanksgiving posts and one of the best!
True confession time – I am not a fan of butter on bread. There I said it. Give me a warm roll or breadstick any day and I am a happy camper. I do not have the compulsion to slather butter on it. Judge me if you must, but I also don’t need to dip it into olive oil on a plate.
OK, now that the unpleasantness is over, let me tell you how smitten I am with this herb butter.
Just be warned – once you try this, plain butter will never seem as good again… You were warned.
Herb Compound Butter
8 Tbsp. unsalted butter, at room temperature
1-2 cloves garlic, very finely minced
1 tbsp. fresh basil, finely minced
1 tsp. fresh dill, finely minced
1 tsp. fresh thyme, finely minced
1/2 -3/4 tsp. kosher salt
Freshly ground black pepper
1. Place all ingredients in a small mixing bowl.
2. With a spoon, mix well until thoroughly combined.
3. To serve, you can pipe butter into small serving dishes with a pastry tip or you can just scoop into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
4. Before serving, allow to come to room temperature so that the butter is spreadable.
Source: Annie’s Eats