I like this butter. It’s so fast and straightforward to make, and makes an superior condiment for a complete pile of various meals. I’ve had it on bunless burgers, steak, eggs, and roast beef. My daughter loves it a lot, she’s going to actually eat it with a spoon. It’s aromatic and flavorful and fantastic in each buttery approach.
Garlic and Herb Compound Butter
- 1 stick (4 oz/ 113 g) salted butter, softened
- 2 cloves recent garlic, minced
- 4-6 recent sage leaves (for bigger leaves use 4, for smaller use 6)
- 1/2 tsp recent thyme leaves
- Lay the sage leaves flat in a stack, one upon one other. Roll the leaves, cigar-style, then slice throughout into skinny ribbons. This is named a chiffonade
- In a small bowl mix the softened butter, minced garlic, thyme leaves, and chiffonade lower sage leaves. Mix nicely to distribute the herbs and garlic all through.
- Cover the bowl and refrigerate, OR spoon the butter onto plastic wrap and wrap in your required form. You might also use molds, if desired.
- Refrigerate till stable, or till prepared to make use of.
- Serving Size: 1 tbsp
- Calories: 103
- Fat: 11.5 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 0.2 g
Keywords: Compound butter, garlic and herb