I love the flavour and creaminess of butter. Spreading it on freshly baked bread or adding it to steaming pasta is so rewarding. Compound butters are made by adding ingredients such as herbs or spices to butter, these butters can be added to sauces or used on top of meats or fish to enhance their flavour. Herbed butter is easy to make and extremely versatile. If you are concerned that your herbs are going to go to waste then make butter or freeze them in olive oil to preserve them.
Begin by mixing all the ingredients in a bowl and roll in parchment paper (grease paper), which I placed on cling film.
Roll and twist as tight as you can to seal.
Place in the fridge (I put mine between two items in the fridge door so that it kept tight and did not unravel). Refrigerate for at least an hour, until firm.
Live, Love, Eat!
- 140 g room temperature butter
- ¼ teaspoon coarse sea salt
- 1 tablespoon minced garlic
- handful parsley, chopped finely
- Mix all the ingredients in a bowl and roll in parchment paper (grease paper), which is placed on cling film.
- Roll and twist to seal.
- Place in the fridge and refrigerate for at least an hour, until firm.
- You can freeze batches if you need to make the butter last longer.