• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Apr102018

Tuesday’s Tip with The Kitchen Whisperer – Compound Butter

Posts may contain affiliate links. Please see my Privacy Policy for further details.

When fresh herbs are on their last leg, chop them up and make a great herbed compound butter!

This lesson of compound butter I learned years ago not from some genius idea of making herbed butter but rather out of a panic of “Oh crap, I have 5 pounds of fresh basil and it’s turning bad before I can use it all!” EVERYTHING for like 2 weeks was heavy basil to the point I was sick of basil but I still had a ton of basil left. Now it wasn’t expensive but I didn’t want to waste it either. I just can’t waste food.

This concept of herbed or compound butter has been around for eons but honestly I forgot all about until I saw this one show on The Food Network for a steak with a thyme compound butter. I was like AH HA!!! YES! This is so easy and honestly you can do this with butter, (real or vegan). I would say margarine but honestly I haven’t used (or had) margarine since I was maybe 6 when Dad bought it by accident for Mom. Mom was not happy to say the least though I suspect it’s come a long way since then. Hopefully.

So how do you make compound butter? Easy – you need at least 2 things:

1/2 cup Softened butter – I tend to use unsalted
1 Tbl Fresh Herbs – yes you can use dried but fresh herbs just have a more ‘fresh’ flavor… obviously. Plus it’s a great way to use up all those fresh herbs you have on hand that may be going bad faster than you can use it
Other stuff – if you want you can add other items such as a pinch of salt, maybe some cheese

To make this just softened the butter. No, don’t melt it but bring it to room temperature. Mince up the herbs and put it all together in a bowl. Using a spatula mix the butter and herbs until well combined. Next spread the mixture on either plastic wrap or freezer paper. You want to shape and roll this into a log or sausage. Wrap tightly and refrigerate for at least 2 hours. Or if freezing, chill first then place in a freezer safe bag.

close
Belgian Liege Waffles

JOIN MILLIONS OF TKW FAMILY MEMBERS

SUBSCRIBE TO OUR NEWSLETTER TODAY! RECIPES THAT ARE EASY TO MAKE, DELICIOUS, AND CHEF CREATED!

No email clutter! Read our privacy policy for more info.

You're one step closer to joining millions of TKW Family Members! Check your inbox or spam folder to confirm your subscription.

Sharing is caring!

Pairs Perfectly With:

Roasted Loaded Mashed Potatoes Buttery Oven Roasted Loaded Mashed Potatoes
Bloomin’ Loaded Baked Potatoes
Super Creamy Mashed potatoes Perfect Mashed Potatoes
Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. Diane Gulliver says

    June 14, 2020 at 1:17 pm

    What is ur mixture of herbs that u use??? Ive never so e a hen b4 so id like to be exact on whats being combined togeather it could ne anything but i want to know ehat u used. Thank u so much…

    Reply
    • TKWAdmin says

      June 14, 2020 at 1:19 pm

      It’s listed in the post.

      Best Kitchen Wishes!

      Reply
  2. Jackie says

    December 19, 2019 at 3:41 pm

    For how long would you roast 12 cornish game hens in the oven?

    Reply
    • TKWAdmin says

      December 19, 2019 at 4:01 pm

      Hi Jackie!

      I have a recipe on roasting Cornish hens here: https://www.thekitchenwhisperer.net/2012/08/09/roasted-cornish-hens/

      Best Kitchen Wishes!

      Reply

Leave a Comment & Review Cancel reply

Primary Sidebar

Welcome!

I'm Lori, The Kitchen Whisperer®! Let me help you tame the kitchen one bite at a time!

More About Lori

let’s be friends

Deliciousness Delivered.

Sign up to receive delicious recipes, kitchen tips and weekly menus (bacon, pizza, oh my!) straight to your inbox.

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

Biscoff Cookie Butter Cheesecake Dip
Cheesy Dill Pickle Bacon Cheese Ball
Fudgy Hot Chocolate Cookies with Marshmallow Filling
Everything Bagel Breakfast and Brunch Casserole
Authentic Belgian Liège Waffles
Slow Cooker Pulled Banana Pepper Roast Beef
Iconic Grandma-Style Pan Pizza with Pepperoni Cups
Chunky Portabella Mushroom Veggie Burgers
The Best Super Soft and Chewy Hoagie Bread Rolls
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.