Basil, Chive, and Mustard Butters

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Easy compound butters using fresh herbs from the garden to make dishes a little more special.

Recipe for easy compound butters using fresh herbs from the garden.

Compound butters are a great little condiment to keep in the freezer, all wrapped in wax paper and tucked into ziplock baggies. They’ll keep that way for a long time. Just slice off what you need and re-wrap and seal it.

You can store them in the refrigerator too, but they won’t have nearly as long a shelf life. But don’t forget to label the type of butter and the date it was made.

Recipe for easy compound butters using fresh herbs from the garden.

Once I have them on hand, I can make my scrambled eggs or omelet just a little more special by melting some basil butter or chive butter in the pan before adding the eggs. Melted red pepper butter classes up simple savory pancakes or corn fritters, and mustard butter is a perfect accent for potatoes.

Or put a little scoop of spicy garlic butter on top of your Carnivorous Maximus’ steak. He’ll thank you.

Recipe for easy compound butters using fresh herbs from the garden.

Want some more ideas?

Use compound butters to finish a soup or a sauce. Toss with barely cooked corn until all melty and clinging to the kernels. Or just slather on top of a thick slice of bread.

Once you have some compound butters around, you’ll find oodles of ways to use them to dress up dishes for yourself, your family, and friends with almost zero effort.

Compound Butters : For Your Pantry

Prep time: 

Total time: 

Serves: 4 ounces compound butter

Ingredients
Chive Butter
  • 1 stick unsalted butter, softened (4 ounces)
  • 2 Tbsp minced chives
Mustard Butter
  • 1 stick unsalted butter, softened (4 ounces)
  • 1 Tbsp Dijon mustard
  • ½ tsp white wine or lemon juice
  • ¼ tsp minced garlic
  • Coarsely ground black pepper
Basil Butter
  • 1 stick unsalted butter, softened (4 ounces)
  • ¼ cup chopped basil leaves
  • 2 cloves garlic
  • 1 tsp white wine or lemon juice
Instructions
Chive Butter
  1. Using a fork, thoroughly mash the butter and chives together on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
  2. Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
Mustard Butter
  1. Using a fork, thoroughly mash all of the ingredients together, EXCEPT the pepper, on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length. Sprinkle some black pepper over the wax paper and roll the mustard butter log over it. Press the black pepper into the butter.
  2. Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
Basil Butter
  1. Either combine all of the ingredients in the bowl of a food processor fitted with a blade and whirl like crazy, or finely mince the basil and thoroughly mash all of the ingredients together using a fork on a clean workspace.
  2. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
  3. Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
 

 

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