I wanted to incorporate some vegetables from the Garden to give a healthier feel to one of the compound butters. I used peppers, garlic and scallions for that added fresh taste when you melt it over a piece of chicken, a baked potato, or some grilled corn on the cob.
Garden Pepper Compound Butter
Give any meal a boost with this herb and pepper infused butter
- 16 tbsp Butter (Unsalted (Room Temperature))
- 1 slice Roasted Red Pepper (Minced)
- 1 tsp Fresh Thyme
- 1 tsp Fresh Italian Parsley
- 1 tsp Minced Garlic
- 1 tsp Green Onion (Scallions) (Minced)
- 1 pinch Sea Salt (to taste)
- Add all ingredients to a large glass or steel mixing bowl. Fold ingredients until well incorporated. An electric mixer works best, but I used a silicone spatula with effective results.
- Place a medium-size piece of plastic wrap onto a clean, flat surface. Using silicone spatulas, spoon the butter mixture out of the bowl and onto the center of the plastic wrap.
- Form the butter into a log shape by pulling the plastic wrap over the butter and gently rolling the mixture until it resembles a log. Twist both ends to seal it, and immediately place in the refrigerator until ready to use.