Saturday, May 30, 2009

Butter Makes Everything Better

A friend of mine once gave me some basil-butter she made at home after tasting it a restaurant. It was amazing! Another friend used to make a compound butter with tarragon to use in her wonderful savory tea-sandwiches. It turned something simple into something memorable. This article from: NYT Food News via seriouseats.com reminded me to try making some compound butters of my own.

The basil-lemon-garlic butter would be wonderful melted on a nice steak or some simple pasta, while the sweet honey-orange-vanilla butter sounds ideal for breakfast breads like scones, cinnamon rolls, muffins, etc...

They don't give a recipe but you'd hardly need one: Soften the butter, chop up the add-ins, put it all in the food processor, wrap it up and freeze it until needed.
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