Classic Compound Butter

• 10 min
• 16 SERVINGS
• 110 Cal
• 0 g Protein

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups lightly packed fresh parsley leaves
• 8 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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Cooking:

1. Place all ingredients in food processor. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
Cook's Tip:

To mold butter into shapes, pack prepared butter into molds prior to refrigeration.

Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.

Recipe Variations:

1. Blue Cheese Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces crumbled blue cheese and omitting parsley.
   
   Chevré-Mint Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces goat cheese, substituting 1 tablespoon finely chopped fresh mint leaves for parsley.
   
   Coconut Cilantro-Lime Butter: Prepare recipe as above, substituting 1 cup chilled coconut oil for 1 cup butter, 1 tablespoon finely chopped cilantro leaves for parsley and adding 1 teaspoon freshly grated lime peel (about 1 lime).
   
   Creamy Onion-Chive Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup onion-chive cream cheese spread and omitting parsley.
   
   Queso Blanco-Chipotle Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup crumbled queso blanco, omitting parsley and adding 2 tablespoons minced chipotle in adobo sauce.
   
   Sour Cream Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/4 cup sour cream, substituting 1 tablespoon dried tarragon for parsley and adding 1 tablespoon freshly grated lemon peel (about 1 lemon).
   Sundried Tomato Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup prepared sundried tomato spread and omitting parsley.