Compound butters are sexy because you can create so many different flavors, and they’re phenomenal when paired with grilled foods, veggies and breads. We experimented with homemade basil butter this time around, but don’t let that stop you from playing around with the many possible flavor combinations out there. Your baked potatoes will seriously never be the same. Neither will your grilled steak or your favorite roasted veggies.
This recipe only requires 10 minutes active prep time; the rest is ‘hands off,’ while you let your butter compound harden in the freezer. It’s great on top of grilled steak and moist grilled chicken or melted into homemade buttermilk biscuits. Yum!
Homemade basil butter is easy to prepare for a rainy day, so if hosting company or preparing a meal for your family, mosey over to the fridge for a little slice of gusto. You can also make honey butter for your favorite breads; berry butters for pancakes and crepes or Parmesan compound butter for pasta.
Homemade Basil Butter Recipe
- 1 cup unsalted butter, room temperature, 2 sticks
- 10-12 fresh basil leaves, minced
- In a stand mixer fitted with the whisk attachment, whip butter until light and fluffy. Add basil then mix until incorporated.
- Place a sheet of parchment paper onto the counter, long side nearest you. Empty butter onto the parchment forming a rough log shape.
- Fold long side of the parchment over butter. Using a scraper, pull the top piece of parchment back towards you, squeezing the butter into a perfect log shape.
- Roll butter completely into the parchment. Twist the ends of the log, cover everything in plastic wrap then freeze. When you’re ready to use the butter, cut a coin-sized piece to use on veggies, steak or bread.
Use anything from herbs, spices and aromatic liquids to make a butter compound of your very own!