Compound Butter

Sides

210

Sides

210 Minutes

DOWNLOAD

DOWNLOAD

INGREDIENTS

16 portions

Parsley, chives, and garlic
1
block or stick Truly Grass Fed Salted Butter, room temperature
4
tbsp parsley, finely chopped
4
tbsp chives, finely chopped
1
small clove garlic, finely minced
Black pepper
Sundried Tomato and Basil
1
block or stick Truly Grass Fed Salted Butter, room temperature
1/4
cup sundried tomatoes, drained and finely chopped
10
basil leaves, finely chopped
Blue cheese, nuts, and rosemary
1
block or stick Truly Grass Fed Salted Butter, room temperature
2
tbsp nuts of choice, finely chopped
1
tsp honey
1
tsp rosemary leaves, chopped
Citrus and mint
1
block or stick Truly Grass Fed Salted Butter, room temperature
1
tbsp lemon zest
1
tbsp orange zest
6
mint leaves, chopped
Olives and thyme
1
block or stick Truly Grass Fed Salted Butter, room temperature
2
tbsp green olives, finely chopped
1
tsp thyme leaves

INSTRUCTIONS

Step 1 :
Cut parchment paper into a 12” x 8” rectangle.
Step 2 :
Add butter and flavor ingredients in a medium bowl and mix until well combined.
Step 3 :
Place compound butter on parchment paper and wrap it while rolling to create a log shape. Fold edges to seal.
Step 4 :
Refrigerate compound butter for at least 3 hours before using. Store in refrigerator for up to a week, or in freezer for up to 2 months.

INSTRUCTIONS

Step 1 :
Cut parchment paper into a 12” x 8” rectangle.
Step 2 :
Add butter and flavor ingredients in a medium bowl and mix until well combined.
Step 3 :
Place compound butter on parchment paper and wrap it while rolling to create a log shape. Fold edges to seal.
Step 4 :
Refrigerate compound butter for at least 3 hours before using. Store in refrigerator for up to a week, or in freezer for up to 2 months.

Compound Butter

Sides

Sides

INGREDIENTS

INSTRUCTIONS

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