I absolutely love making compound butter throughout the year. It is so incredibly easy to do and makes eating toast, biscuits or just plain bread so much more fun. I recently hosted a girls night at my house and served warm crusty bread with a trio of summer fresh compound butter.
I made Strawberry Basil Butter by adding a few teaspoons of chopped fresh basil and 1-2 Tbsp of fresh strawberry jam to 1/2 cup softened butter.
Next up was a Fresh Herb Butter. I grabbed whatever herbs I had on hand in my garden, chopped them up and mixed them with 1/2 cup softened butter and a squeeze of fresh lemon juice.
Lastly I made a Cinnamon Honey Butter by adding a few dashes of cinnamon and 1-2 Tbsp of fresh honey to 1/2 cup of softened butter.
I then lined 3 ramekins with saran wrap and placed each of the butters into their own container. I refrigerated until hard, then removed and plated. They were so easy to make and everyone raved about them.
What I love the most is that the possibilities are endless! Sweet or savory, you really can’t go wrong.