HERB AND GARLIC COMPOUND BUTTER!! A REALLY RETRO HOLIDAY!!

Today I am sharing a total throwback idea. Compound butter is the thing of the steak houses of yore. A delicious disk of flavored butter that melts atop your perfectly grilled steak, chicken, fish or prime rib. It is flavored the way you choose to go with the main dish you choose. Today we are making an herb and garlic compound butter that will be used to go along with a London Broil that will be made in the air fryer oven. You can use this versatile condiment on so many things! I am certain you will enjoy this for many years to come!

Compound butter may sound like a complicated thing but really its just butter that has been softened, then lots of delicious things have been added to it. It is then rolled into a long, set to harden and sliced for service. Typically this is served to top a steak, but it is just as at home on a piece of grilled or poached fish, chicken or even a great way to top a baked potato.

I softened two sticks or half a pound of salted butter. I like to cut mine into cubes so it will soften faster. I added about a 1/2 cup of minced fresh parsley, 1 tablespoon of minced, fresh rosemary and the same of fresh, minced thyme. In went 4 cloves of minced garlic and a heavy pinch of steak seasoning. You can add whatever flavors you prefer. A bit of lemon, lime or orange zest would be great or if you are going more italian, some basil, oregano and marjoram might be just right.

I used my hand mixer to whip this all together to get a nice cohesive blend. Once complete, I scooped up every bit of this buttery goodness and plopped (yes that is a culinary term, don't roll your eyes) it right on top of a large piece of parchment paper.

The rolling part is really the trick to a perfectly formed roll of compound butter. Fold over part of the parchment so it covers the mound of soft butter you just plopped down. Then using something straight, like a ruler or in my case a plastic dough scraper, Hold down the paper that covers the butter then gently, but firmly press against the bottom part of the butter to make it spread into a cylinder. Physics will kick in and this will naturally take the right form. Do this until your roll is about 8 inches long or thereabouts.

Next gently roll the rest of the paper around the cylinder and twist the ends tightly in opposite directions. I then wrapped the whole thing in some plastic wrap and did the same to keep this nice and secure. I placed it on a small tray and put in in the fridge for at least two hours.

Once hardened you can slice this into discs for serving. Compound butter can be made well in advance and you may even consider keeping some on hand for when you are going to grill just about anything. Slice and serve or slice and freeze. This will keep in the freezer for up to six months when properly sealed in an airtight container.

I hope that you will give making compound butter a try, sometime soon and I hope you love it!

Happy Eating!

You can find a printable version of this recipe on my website here:



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