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.
Nutrition
Categories
Gluten-Free Recipes