Spring Herb Compound Butter

compound herb butter recipe herbs: Spring mix of herbs - sage, oregano, marjoram, parsley, thyme, chives, chervil, tarragon

Indulge in the vibrant flavors of spring with this delightful Herb Compound Butter recipe. Made with a medley of fresh herbs and a hint of zesty lemon, this compound butter will elevate any dish it graces. This Herb Compound Butter recipe is a delightful way to celebrate the abundance of herbs during the spring season. It adds a touch of elegance to your culinary creations, effortlessly elevating any dish with its aromatic and flavorful presence. Use this compound butter on freshly baked bread, roasted vegetables, grilled/roasted meats, or steamed seafood.

5 from 2 votes

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Course: Appetizer, Breakfast, Main, Side Dish, Snack

Cuisine: French

Diet: Gluten Free, Vegetarian

Keyword: accoutrement, butter, herbs

Prep Time: 5

Resting Time: 1

Total Time: 1 5

Servings: servings

Calories: 75kcal

Cost: $3

Ingredients

6 tbsp unsalted butter room temperature
1/2 tbsp minced garlic or shallot
2 tsp grated lemon peel
1/2 tsp coriander seeds
1 tsp pink peppercorns or 1/2 tsp black peppercorn
1/2 tsp fine sea salt
2.5 tbsp finely chopped chervil optional
1.5 tbsp finely chopped chives
1.5 tbsp finely chopped tarragon
1 tbsp finely chopped parsley
1/2 tbsp thyme leaves
2 tsp finely chopped sage
1/2 tsp finely chopped marjoram/oregano

Instructions

In a mortar and pestle, grind the coriander seed, black peppercorn and salt
Add the minced garlic and grated lemon peel and make a paste
Combine the softened butter, minced garlic, grated lemon peel, and the chopped assortment of herbs to the spiced garlic paste
Gently blend everything together until well incorporated, allowing the flavors to meld harmoniously
Lay out a sheet of plastic wrap and transfer the butter mixture onto it
Roll it tightly, forming a compact log with the plastic wrap
Twist the ends of the plastic wrap to secure the shape, then refrigerate the compound butter for at least an hour to allow it to firm and flavors to develop

Notes

This butter will keep in the fridge for a few weeks

Use this compound butter on freshly baked bread, roasted vegetables, grilled/roasted meats, or steamed seafood

Feel free to leave out an herb if you cannot find it, or substitute another mild herb in its place

If you do not have a mortar and pestle, you can use a food processor or mix by hand (making sure you use pre-ground spices)

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