Description

There are many different compound butter variations. Ours features the herbs rosemary and chives alongside shallots and Maldon flaky sea salt. It’s easy to make and will delight your guests!

Ingredients

Scale

1 stick grass-fed butter, unsalted
½ shallot, diced
2 sprigs rosemary, finely chopped
4 chives, finely chopped
½ teaspoon Maldon flaky sea salt (or Himalayan)

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Instructions

Allow the butter to soften at room temperature.
When softened, add the butter, shallot, rosemary, chives and sea salt to a food processor. Mix until thoroughly combined and specks of ingredients are shown in the butter.
Scoop the butter onto saran wrap or parchment paper and roll into a log. Refrigerate for at least 1 hour, but best if chilled overnight.

Notes

Besides using it on a protein like steak or grilled fish, it can also be used as a spread for baked goods. It’s also a perfect topping for a baked potato or sweet potato.

Prep Time: 10 min
Category: Topping
Method: Food Processor
Cuisine: French

Nutrition

Serving Size: 1 pat (11g)
Calories: 69
Sugar: 0.1g
Sodium: 98mg
Fat: 7.7g
Saturated Fat: 4.8g
Unsaturated Fat: 2.3g
Trans Fat: 0.3g
Carbohydrates: 0.3g
Fiber: 0.1g
Protein: 0.1g
Cholesterol: 20mg

Keywords: herbed compound butter, compound butter recipe