Aromatic Compound butter

A perfect balance of herbs and spice!

Fragrant to the max

Why use compound butter?

Butter is already amazing so adding a blend of fragrant herbs and spices takes it up a level you never knew possible. Add this as a topping to steaks, rub it on holiday turkey, or even spread it on bread for a delicious herb toast! Whatever you choose to do, this will add an experience to your food!

The recipe my bois :

• 3 sticks of butter, unsalted, softened

• The juice and zest of 1 navel orange

• Zest of 1 lemon

• 1 inch knob of ginger, peeled, grated

• 2 Tbsp of each - Rosemary, thyme, sage, chopped

• Fresh cracked black pepper

• Good amount of that OCEAN (salt)

How to make it!

1. Chop butter into cubes to soften faster.

2. chop herbs and add to the butter

3. Add grated ginger, zest from orange + juice and lemon zest into the butter

4. finally, season the butter with salt and pepper. I like to start with a 1 tsp of salt at a time so you get the perfect balance you desire without over salting.

5. Mix it together well and enjoy!

TIPS -

• place butter in plastic wrap and roll into a log then chill in the fridge to make perfect butter medallions that melt over steak!

• Store in tight container to last longer! (lasts about 7 days in the fridge)

• allow to sit in the fridge before using for MAXIMUM flavor!

• You can freeze the butter for later use! Make sure to wrap super tight with plastic wrap or in container!