Herbed Compound ButterBrooke McLay
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.