When I want to eat pretty and decadently, Herb Compound Butter is the answer. It elevates eggs, grilled steak, toasted bread, and a cabbage steak …. honestly, it goes with everything!
Mix soft butter with all the herbs and edible flowers you have. Wrap in parchment paper and place in the fridge to harden. Then slice and use Herb Compound Butter on everything.
This is definitely the time to be a butter snob. Choose the good stuff!
The recipe below for the Herb Compound Butter is a mix of finely minced watermelon radish, edible flowers, lemon zest, fresh mint, dill, parsley, oregano, and thyme. But you do you- any herbs you have will work; and even if you just have one or two fresh herbs, it will still work, just add more of them.
I’m seriously in love. What would you put it on?
Happy eating,
~Monique
Herb Compound Butter
1 stick (½ cup) unsalted butter, softened at room temperature
1 tsp finely minced radish (watermelon or preferred)
1 tsp fresh mint, finely chopped
1 tsp fresh dill, finely chopped
1 tsp fresh parsley, finely chopped
½ tsp fresh oregano, finely chopped
½ tsp fresh thyme leaves
1 tsp lemon zest
1–2 tsp edible flowers, gently torn (nasturtium, chive blossoms, columbines)
Pinch of sea salt, to taste
Directions: Place softened butter in a small bowl. Fold in watermelon radish, herbs, lemon zest, edible flowers, and sea salt. Take a little taste and adjust.
Mix until evenly combined and speckled throughout. Spoon onto parchment paper and shape into a small log.
Roll tightly, twist the ends, and refrigerate until firm (about 1–2 hours). Slice and top everything!
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