Compound butter

Garlic and Herbs

• ½ cup (125 mL) unsalted butter, softened
• 1 tsp (5 mL) garlic, minced
• 1 tbsp (15 mL) fresh parsley, finely chopped
• 1 tbsp (15 mL) fresh dill, finely chopped
• 1 tbsp (15 mL) fresh chives, finely chopped
• ¼ tsp (1 mL) salt

Basil and sundried tomato

• ½ cup (125 mL) unsalted butter, softened
• 1 tsp (5 mL) fresh basil, finely chopped
• 2 tbsp (30 mL) sundried tomatoes, finely chopped
• ¼ tsp (1 mL) salt

Rosemary and Thyme

• ½ cup (125 mL) unsalted butter, softened
• 1 tsp (5 mL) garlic, minced
• 1 tbsp (15 mL) fresh Rosemary, finely chopped
• 1 tbsp (15 mL) fresh thyme, finely chopped
• ¼ tsp (1 mL) salt

Honey Cinnamon

• ½ cup (125 mL) unsalted butter, softened
• 2 tbsp (30 mL) honey
• ½ tsp (2.5 mL) ground cinnamon

1. Soften the butter
   Let the butter sit at room temperature until it’s soft enough to press with your finger but not melted.
2. Mix the butter
   For a light and fluffy butter: place the softened butter in a bowl and whip with an electric hand mixer for 1–2 minutes until pale and creamy. Or, alternatively, mash the softened butter with a fork until smooth.
3. Add flavourings
   Stir in the chosen herbs, spices, or honey until evenly combined. Scrape down the sides of the bowl to make sure everything is mixed through.
4. Shape and chill
   • Spoon the butter onto a sheet of plastic wrap or parchment paper.
   • Roll into a log and twist the ends closed, or transfer to a small dish.
   • Refrigerate for at least 1 hour to firm up.
5. Serve
   Slice coins from the log or spread directly from the dish. Enjoy on bread, muffins, pancakes, vegetables, corn on the cob, potatoes, chicken, or salmon.

• The fresh herbs can be replaced with freeze dried herbs.
• The compound butter will keep in the refrigerator for up to one week.