Dishing Sisters

It’s like…buddah!

{Posted on May 23, 2011}

Ok, who doesn’t like butter…I mean really people, it just makes everything that much better, right?! Now what about compound butters, or flavored butters? If you haven’t tried making/using one you’re missing out!

Not only are they easy to make but they are a fabulous way to add flavor to meats, veggies and bread. Make them sweet or make them savory, it makes food more elegant and delicious! Compound butters last 5 days wrapped in the frig or 3 months in the freezer, so make a few and have them ready to slice whenever you want to impress guests or just your own taste buds!

This past weekend I made steaks on the grill and finished them off with a garlic-herb butter. The glorious melting concoction over my juicy New York Strip took it to a whole new level of divinity!

Garlic-Herb Butter

Fabulous on steaks, pork, corn on the cob, broccoli and even dinner rolls!

3 tbs finely chopped mixed fresh herbs (I used parsley, chives, basil and oregano)

1 clove garlic, minced

1/2 tsp black pepper

1 stick (8 tbs) unsalted butter, room temperature

Place all ingredients in a small mixing bowl and beat with a wooden spoon until light and fluffy.

Lay a 12 inch square of plastic wrap on a work surface and mound the butter in the center. Roll the plastic wrap up, molding the butter into a cylinder shape and twist the ends to compact it.

Chill the butter in frig or freezer to firm up. To use, unwrap the roll and slice into 1/2 inch slices.

Now that you get the technique, try a sweet one…delicious on buns, muffins, waffle, sweet potatoes or your morning toast – be creative!

Cinnamon Butter

1/4 cup unsalted butter, room temp

3 tbs sweetner (fine sugar, honey, stevia…you choose)

1 tbs ground cinnamon

Honey Butter

1/4 cup unsalted butter, room temp

1 tbs honey

Feel free to add crushed nuts, diced fruit or anything else that tickles your fancy!

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