Make certain to finely mince the herbs when working with woodier herbs, as in this recipe. Virtually any fresh herb works well in compound butter; if working with softer, less intensely flavored herbs like basil or parsley, up the amount to 1/2 cup per 1 stick of butter. Other addition ideas: citrus zest, blue cheese, parmesan, paprika, cayenne, sun-dried tomatoes, garlic (roasted would be particularly lovely), honey, strawberries, vanilla bean, and cinnamon. Basically, anything goes; have fun!
- 1 stick unsalted butter, at room temperature
1 tablespoon sage, minced
1 tablespoon rosemary, minced
1/2 teaspoon thyme, minced
1/2 to 3/4 teaspoons kosher salt, to taste
- Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the herbs and salt, and beat until evenly incorporated. Taste by spreading a dab on a piece of bread, and adjust the seasonings as necessary.
- Use the butter immediately, or refrigerate. To refrigerate, turn the butter out onto a large piece of parchment paper; roughly shape into a log shape, and roll tightly, twisting the ends of the parchment to seal. Refrigerate for up to 4 days or freeze for up to a month.