Meatless Friday: Compound Butter



Summer is in full swing. If you have fresh herbs in your garden you need to try this recipe. You can add a punch of flavor to all kinds of dishes. All you need is some butter and the herbs from your garden. You can also freeze this when herbs are fresh and enjoy them a month or two later. This compound butter goes with almost anything you can put it on beef, chicken, or pork and man is it fantastic on warm bread from the oven. Also the herbs and such you add to the butter can be endless combinations. Mix it up; use whatever you have in your garden.

compound butter



1 cup butter, softened
1/4 cup chopped fresh herbs (such as parsley, chives, or tarragon)
1/4 teaspoon salt
1/4 teaspoon black pepper


In a medium bowl place butter and herbs. Mix thoroughly. Transfer mixture to a sheet of plastic or wax paper. Shape the mixture into a log and roll up tightly. Twist both ends. Freeze until firm. It will keep for up to 6 months. When needed, slice and serve with bread, baked potato, steak, pasta, steamed vegetables and grilled seafood.

Peace be with you!

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.


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