Ingredients
- 1 pound butter
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh chives, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon sage, chopped
- 1 tablespoon rosemary, chopped
Hardware:
- Dough scraper
- Standing mixer
- Parchment paper or plastic wrap
Directions
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
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By paige31
on October 25, 2012
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I'VE BEEN ADDING THINGS TO BUTTER SINCE I WAS A LITTLE GIRL... CINNAMON, SUGAR, AND NUTMEG; MINCED GARLIC (OR GARLIC POWDER & MINCED ONION; BUT THIS COMBINATION WAS WAS WONDERFUL! I ADDED GARLIC AND WE PUT IT ON OUR T BONES AND MUSHROOM/ENGLISH PEA RISOTTO. MY HUSBAND AND I BOTH SAID IT'S OUR NEW FAVE BUTTER... GONNA PUT IT ON MY BISCUIT IN THE MORNING:
By StacieT00
Greenville, SC
on August 29, 2012
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Actually, this is the second time I have made Alton's compound butter recipe. It is fabulous. I made enough this time to share! I added more chives this time because I was using it on baked potatoes and got rave reviews from my family. Try using farm fresh butter and super good extra virgin olive oil. So good. Thanks Alton.
By mdarbo_2419679
O'Fallon, IL
on February 25, 2011
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EASY, QUICK, and GREAT. Everyone that's tried it loves it! Just make sure you use PLENTY of parchment paper. Also LOVE AB's trick of using a sheet plan to help compress the butter into a log.
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