Yesterday I saw the first Sweet Corn stand go up on Main Street in our town! That is a SURE SIGN that summer is here to stay! :-) I was so excited I decided to actually go buy some corn on the cob to celebrate! I might have been rushing the season a WEE but, but I was also dying to try some of the Herb Butter I made a few days ago on it.
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I am an admitted butter-aholic. As the hubster is fond of saying…sometimes I like to have a little bread with my butter. :-) So when I saw a recipe for Compound (Herb) Butter by Alton Brown from the Food Network…I was all over it! I actually ended up doubling up all the herbs because I LOVE HERBS…and it turned out to be absolutely delicious and very easy to make!
Herb Butter
Adapted from Alton Brown
- 1 pound butter
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh chives, chopped
- 2 tablespoon thyme, chopped
- 2 tablespoon sage, chopped
- 2 tablespoon rosemary, chopped
Alton’s recipe calls for making this is a food processor, but I decided to use my Blendtec. The method remains the same.
Directions
First, chop the butter up into uniform chunks and set aside. (Since I was putting mine in the Blendtec and was pretty sure it would make short work of the butter WITHOUT chopping it up first, I left it in stick form.)
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Pour the oil into the blender (or food processor) and add the herbs.
Process until finely chopped and the herbs have colored the oil a beautiful green color.
Pour the oil and herbs mixture out into a small bowl and add the butter to the blender (or to a stand mixer). Process until soft and light in color (approximately 5 – 7 minutes in the stand mixer).
Add the herb oil to the butter and process for another 1 – 2 minutes until oil is fully incorporated.
Spoon butter onto plastic wrap.
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Roll into a log and chill for 2 hours before serving. (Here’s a trick: after you have spooned the butter onto the plastic wrap, hold both ends of the plastic and spin the log until the ends tighten like the picture above, then tuck the ends under. I hope that made sense. lol)
To be honest, the corn itself wasn’t all that great because it was still so early in the season…but the butter was MMMM MMMM GOOD! I also tried some of it on the oven-roasted potatoes I made and it was heavenly! :-) Can’t wait for the really SWEET, sweet corn to makes its’ way to the vegetable stands this summer!
HERB BUTTER
Ingredients:
- 1 pound butter
- 1/4 cup Olive oil extra virgin
- 3 tablespoons Chives chopped
- 2 tablespoon thyme chopped
- 2 tablespoon sage chopped
- 2 tablespoon rosemary chopped
Instructions:
- First, chop the butter up into uniform chunks and set aside.
- Pour the oil into the blender (or food processor) and add the herbs.
- Process until finely chopped and the herbs have colored the oil a beautiful green color.
- Pour the oil and herbs mixture out into a small bowl and add the butter to the blender (or to a stand mixer). Process until soft and light in color (approximately 5 - 7 minutes in the stand mixer).
- Add the herb oil to the butter and process for another 1 - 2 minutes until oil is fully incorporated.
- Spoon butter onto plastic wrap.
- Roll into a log and chill for 2 hours before serving.
Categories
Gluten-Free Recipes
[…] of week ago I did a post on some YUMMY Herb Butter I made to go on corn on the cob (or just about any other savory side!) Ever since we finished it, […]
George I would live your tomato buttee recipe.
I just made this. I quartered the recipe and actually softened a stick of butter in the microwave and mixed in all the other ingredients using a mini spatula. I then made slices 3/4 of the way through along a french stick, I slapped some butter between the slices, sprinkled the loaf with water, wrapped it in foil and threw it in the oven at 350 for about 10 mins. A great way to revive slightly old and previously frozen bread! It was delish…….and there was some leftover butter for the fridge!
There are so many different things that taste better with some herbs rather than plain butter. Of course one of those is the corn on the cob you’ve got in this article which looks amazing by the way :) I definitely love all the step-by-step pictures and the easy instructions. Definitely can’t wait to try this. It’s so simple I can do it anytime :)
[…] of week ago I did a post on some YUMMY Herb Butter I made to go on corn on the cob (or just about any other savory side!) Ever since we finished it, […]
This is also good on grilled chicken breasts :) We’ve been using it for years and love it! Good post :)
For 30 years I have made compounded butter with blue cheese, equal amounts. Then slather it on a grilled flank steak that has been marinated in wishbone Italian dressing for several hours (overnight). It’s a restaurant worthy entree.
This is a great and easy to follow way of incorporating herbs into my cooking and eating. Thanks you!
I’ve never done this, myself, but I know people who put their herbed butter directly into ice trays and into the freezer. That way it lasts longer, and can still be used exactly the same way! (once frozen, transfer to a sealable bag so they don’t absorb flavors of the freezer)
Oh Jillee.. that looks awesome. I have a really fabulous recipe for tomato butter if you ever need one. My gal pal from Portland demonstrated it on our show there… I should do it on GTU!
I LOVE herb butter on corn and on steaks. I would like to share an easy way to cook corn on the cob. If you go to: http://www.youtube.com/watch?v=YnBF6bv4Oe4 you will see how to microwave the corn completely whole — in the husks and with the silks on. It takes 8 minutes for 2 ears. You just cut off the bottom when the corn is done, and the cooked ear of corn slides out of the husks and is silk free. It really works and is so much easier than husking and trying to get all the silks off. Thanks for… Read more »