Whether you toss it on top of steak, spread it over your fresh summer corn on the cob, or stir it into pasta, this simple compound butter offers a one-size-fits-all fix for amazing food. It’s easy to stir together a big batch, and is so versatile, you’re going to wonder what you ever did without a tub of it in your fridge!
Garlicky Herbed Compound Butter
1 lbs. butter (softened, room temperature ok)
1 Tbsp. minced garlic
1 tsp. chopped parsley
1 tsp. chopped thyme
1 tsp. chopped sage
Mix soft butter with herbs and garlic in a electric mixer, or by hand. Roll tightly in plastic wrap adn set in refridgerator until ready to use. Boil pasta in salted water until al dente, drain. Mix 4 oz. of compound butter with pasta, toss and serve.
Stores up to 1 week.