This time of year, I like to give out some of my favorite recipes. Last night I made my cilantro caesar salad dressing in preparation for Christmas Eve, and since I had an unholy mess going in the kitchen, I made shortbread and some compound butter too. I hope you all are foodie enough to have made compound butter before- but if you haven’t- make this now!
Compound butter is just good quality butter that has goodies added to it, then is rolled and used to top things with heavenly yumminess. This particular one is divine on pasta, on a perfectly cooked steak, over some potatoes, or on corn on the cob. I honestly forgot how good it really is until I made it last night. I was looking for butter vehicles at near midnight. (And now I have to add a mile to run today.)
Sundried Tomato Rosemary Compound Butter
- 1/2 pound (two sticks) unsalted fresh butter
- 3 Tbsp finely minced sundried tomatoes (I use oil-packed, drained)
- 2 Tbsp finely minced fresh Italian parsley (or 1 Tbsp dried)
- 1 Tbsp finely minced basil
- 2 tsp finely minced fresh rosemary
- 4 cloves garlic, minced or pressed
- 1 tsp salt
Let butter soften until it can be stirred into a creamy consistency. If you want to hurry this along, grate it on the large holes of a cheese grater into a bowl. Add all the ingredients to your creamy butter, and combine well.
(Taste, and let your eyes roll back in your head.)
Spread it onto a sheet of parchment paper and form into a cylinder of sorts. Roll tightly and secure the ends. Pop it back into the fridge to firm up, then slice off disks and serve at will. I store mine in the freezer- it keeps well, and I have deliciousness as needed.