Smoky Tomato and Herb Compound Butter

• 8 ounces unsalted butter, softened
• 1/4 cup sun-dried tomatoes, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 In a medium bowl, combine softened butter and chopped sun-dried tomatoes.
2. 2 Stir in the fresh parsley, basil, and thyme leaves.
3. 3 Add the smoked paprika, garlic powder, salt, and black pepper.
4. 4 Mix all ingredients until thoroughly combined.
5. 5 Shape the butter into a log using plastic wrap or mold into a dish.
6. 6 Chill in the refrigerator for at least 1 hour before serving.

Equipment

• Medium mixing bowl
• Plastic wrap or butter mold

Variations

• Add a splash of balsamic vinegar for a tangy twist.
• Incorporate a pinch of red pepper flakes for a spicy kick.

Substitutions

• Substitute fresh herbs with an equivalent amount of dried herbs.
• Use salted butter and omit added salt.

Pairings

• Pairs wonderfully with grilled vegetables.
• Serve alongside roasted potatoes.

Nutrition

Tips

• For best flavor, let the compound butter come to room temperature before using.
• This butter can be shaped into any mold you desire, like a disk or individual portions.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before use.

Serving Suggestions

• Perfect on grilled steak or chicken.
• Spread on crusty bread for a gourmet appetizer.

FAQ