Photo by Janna Patterson on eats & beats
Mixing up a compound butter is a great way to combine fresh herbs, local Vermont sweeteners, and our amazing cultured butter from Ploughgate Creamery. You can store compound butter in the fridge for weeks, or in the freezer for months. It's a great shortcut for adding flavor to just about any dish from breakfast to dinner.
As a general rule of thumb:
1/2 cup butter + 4 teaspoons of herbs, sweetener, or spices = compound butter
- If you start with unsalted butter, you can add some salt into your seasoning. If you start with salted butter, avoid adding more to overpower the herbs.
- Combine all ingredients in a bowl and mix away until combined. You can use a fork, a hand mixer, or a food processor, depending on how much you want to make.
- Spread on some quality bread and eat!
- To preserve, wrap in plastic or store in a glass container, and keep in the fridge or freezer.
Try some of these combinations!
Rosemary + Garlic
Rosemary + Thyme + Sage
Honey + Sriracha
Maple + Cinnamon
Lemon + Herb
Cilantro + Lime