New This Month

Compound Butter

  • Yield: Makes 1 cup


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 teaspoon coarse salt
  • Generous pinch of freshly ground black pepper


  1. Stir together all ingredients in a medium bowl with a flexible spatula until well combined.

  2. Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.

  3. Refrigerate until firm, about an hour.

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