Finished compound butter cut into six slices siting on a wood table with rosemary sprigs.

Italian-Herb Compound Butter

Name: Italian-Herb Compound Butter Recipe
Prep time: 5 min
Cook time: 5 min
Yield: 16 Servings
Cuisine: Rubs Sauces Marinades
Ingredients: 1 cup Unsalted Butter, softened; 1 tbsp Minced Shallot; 4 tsp Minced Garlic; 1 tsp Finely Chopped Fresh Parsley; 1 tsp Finely Chopped Fresh Rosemary; 1 tsp Finely Chopped Fresh Thyme; 1 tsp Fresh Lemon Juice; 1 tsp Worcestershire Sauce; 1 tsp Bourbon; 1/2 tsp Finely Chopped Fresh Basil; 1/2 tsp Salt; 1/4 tsp Finely Chopped Fresh Oregano; 1 dash Ground Nutmeg; Additional Items:; Food Processor; Parchment Paper

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Unsalted Butter, softened
Minced Shallot
Minced Garlic
Finely Chopped Fresh Parsley
Finely Chopped Fresh Rosemary
Finely Chopped Fresh Thyme
Fresh Lemon Juice
Worcestershire Sauce
Bourbon
Finely Chopped Fresh Basil
Salt
Finely Chopped Fresh Oregano
Ground Nutmeg

Additional Items:

• Food Processor
• Parchment Paper

Directions:

Place all ingredients in food processor container. Cover; pulse on and off until blended.
Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log.
Wrap and refrigerate for 30 minutes or until firm.
Note: Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.

Cook's Tip: To mold butter into shapes, pack prepared butter into molds prior to refrigeration.