Compound Butter - Alton Brown

Submitted by SusieQusie

"From Food Network, episode "The Case for Butter". Although the herbs might change, the technique is the reason for posting this recipe. I have had varying luck with flavored butters. Often, they separate during whipping giving a pretty unappealing appearance to the dish. Not knowing if I was whipping it too long or not long enough, I turned to the "expert". So, 5-7 minutes of beating? Glad I have a stand mixer."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 2 logs
• Serves: 32

ingredients

• 1 lb unsalted butter
• 3 -4 tablespoons extra virgin olive oil
• 2 tablespoons fresh chives, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh rosemary, minced

directions

1. Chop the butter into uniform chunks.
2. Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil.
3. Using a stand mixer with the whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 to 7 minutes.
4. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
5. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log.
6. Chill for 2 hours before serving.
7. ****NB: for nutritional info, serving size is about 1 tablespoon.