Here is a quick and easy compound butter perfect for steaks, potatoes, and sautéed vegetables. With a little kick and a lot of herb-this one will go far.
Full time 2 hours (includes 1 1/2 hour set time)
Makes 1/2 cup
1 stick butter, mostly melted
1/2 cup fresh chopped basil
2 tbsp fresh chopped dill
1 tbsp fresh chopped parsley
1 tsp ground black pepper
1 tsp ground red pepper
1/2 tsp salt
In a sealable container place butter.
Add in chopped herbs and stir to wilt into butter.
Add in pepper and salt.
Once fully blended let sit 5 minutes on countertop.
Seal container and place in freezer for 1 1/2 hours.
You can now use butter for sautéed recipes, on cooked steaks, or just to replace butter in any recipe.
Keeps for two weeks in sealed container in refrigerator. Cheers!