Ribs, beans, zucchini and corn (veggies have herb compound butter)
Fresh Herb Compound Butter

fresh herbs combine with butter, garlic powder, salt and pepper to create a very flavorful compound better. It is best if make the day before, so the flavors can really get into the butter well. This butter is great as a finishing butter on corn on the cob, grilled vegetables (such as portobellos), grilled meat, or to saute in. 

Keyword: compound butter, condiment, fresh herb
Author: Kayla
Ingredients
  • 8 Tablespoons unsalted butter 1 stick
  • 1 Tablespoon fresh thyme
  • 1 Tablespoon fresh basil
  • 1 Tablespoon fresh rosemary
  • 2 Tablespoon fresh parsley
  • 2 Tablepsoon fresh green onions
  • 1/4 teaspoon course ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
Instructions
  1. Allow butter to sit at room temperature until softened.

  2. Finely chop fresh herbs. 

  3. Combine finely chopped herbs with butter and remaining ingredients. 

  4. Place seasoned herb butter mixture onto a sheet of plastic wrap. Use the plastic wrap to form the better into a log shape. Wrap the butter completely with plastic wrap. 

  5. Refrigerate the butter for at least 2 hours, but best if done the previous day. Use within a week.

Recipe Notes

It is best if make the day before, so the flavors can really get into the butter well.