Transform Tired Herbs into a Versatile Compound Butter
Tom Hunt's innovative herb scrap compound butter offers a delicious and straightforward solution for giving a small bunch of drooping herbs a new lease of life. This flavoured butter can be melted over meat, fish, or vegetables, stirred through pasta, grains, or pulses, or simply spread on toast for an instant flavour boost.
A Simple Framework for Flavourful Creations
Compound butter is essentially butter mixed with various flavourings, both sweet and savoury, providing an easy way to rescue tired herbs. It serves as a versatile kitchen staple that can be frozen in slices for gradual use. Think of this less as a rigid recipe and more as a flexible framework: taste as you go to adjust the intensity, whether you prefer bold and explosive notes or a more subtle experience.
The Historical and Practical Appeal of Compound Butter
Long before its recent revival on platforms like TikTok, compound butter was often admired on restaurant plates rather than made at home. However, it's a remarkably simple method to save wilting herbs and elevate meals, adding both serious flavour and visual appeal. Butter acts as the perfect vehicle for fat-soluble aromatic compounds from herbs, spices, and citrus zest, concentrating them within the fat to deliver a rich, rounded intensity in every bite.
Customising Your Compound Butter
For optimal results, flavour your compound butter with between 10% and 20% each of fresh herbs and/or spices, though this can vary based on desired intensity. This recipe uses a 100g block of butter for ease, but feel free to adjust quantities to suit your needs. In a personal example, a combination of dill, parsley, and a preserved truffle created a delicious topping for steak, fish, and steamed greens.
Recipe for Wilted Green Herb Compound Butter
Makes 4-6 servings
- 100g softened butter, salted or unsalted
- 10-20g fresh herbs (e.g., parsley, coriander, chives, dill, basil, rosemary, thyme, sage, mint, or a mixture), leaves and soft stalks finely chopped
- 10-20g spices or spice blends (e.g., ground cumin, coriander, paprika, smoked paprika, chilli flakes, curry powder, ras el hanout, garam masala, fennel seeds, mustard seeds, peppercorns; toast whole spices lightly before crushing)
- 1 pinch to 2g sea salt (optional, to taste)
Preparation Instructions
- In a bowl, beat the soft butter with a wooden spoon until smooth and creamy.
- Add the finely chopped fresh herbs to taste, then incorporate optional spices if using. Consider flavour pairings for a harmonious blend.
- Optionally, add a pinch of coarse or flaky sea salt; use about a third of a teaspoon (2g) for unsalted butter or just a pinch for salted butter.
- Spoon the butter onto greaseproof paper, roll into a log, twist the ends, and chill until firm. Alternatively, pack into a small container.
- Store in the fridge for up to two days or freeze for three months in portioned slices for easy use, ensuring food safety by not exceeding these times.
This approach not only reduces food waste but also enhances everyday dishes with minimal effort, making it a valuable addition to any home cook's repertoire.
