Turns Out Everything Is Better With Compound Butter

I wasn’t planning on making compound butter.

I had some herbs that needed using, a block of butter sitting in the fridge, and a stand mixer that apparently now convinces me every ingredient is an experiment waiting to happen.

An hour later, I had three different compound butters, a loaf of bread that mysteriously disappeared, and a growing list of things I wanted to spread butter on.

Safe to say... this won’t be the last batch.

The first one was a simple chadon beni and pimento pepper butter. It has that fresh, herby flavor with just a little kick from the peppers. It's one of those things that's ridiculously easy to make but somehow makes everything taste a little more special.

• 8oz butter, softened
• 6 to 8 chadon beni leaves, finely chopped
• 4 pimento peppers, finely chopped
• Salt to taste

Mix everything until well combined.

Spoon the butter onto a piece of cling wrap, roll it into a log, twist the ends, and refrigerate until firm.

Slice off what you need whenever the mood strikes.

Perfect for seafood, grilled vegetables, steak, corn, or warm bread.

Since making it, I’ve been putting it on...

• Grilled corn

• Toasted bread

• Roasted potatoes

• Steak

• Vegetables

• Crab legs

...and if I’m being completely honest, I may have sampled a little straight from the knife. For quality control, obviously. 😄

I love recipes like this because they don’t require a special occasion. It’s just a tiny thing that makes dinner feel a little more interesting.

I have a feeling this is the start of a dangerous amount of flavored butter living in my freezer.

If you have a favorite combination I should try next, let me know. I already have a few ridiculous ideas brewing.

• Next time I’d add a little more salt.

• I want to see what a little garlic does to this version.

• I think this would be incredible melted over grilled lobster.

• It also made one very, very good grilled cheese sandwich.

Thanks for hanging out in my kitchen today. If you enjoyed this little experiment, consider subscribing. I've got plenty more recipes, homemade wine adventures, and random kitchen experiments coming.