Finished compound butter cut into six slices siting on a wood table with rosemary sprigs.

Italian-Herb Compound Butter

Name: Italian-Herb Compound Butter
Prep time: 5 min
Cook time: 5 min
Yield: 16 Servings
Cuisine: Rubs Sauces Marinades
Ingredients: 1 cup unsalted butter, softened; 1 tablespoon minced shallot; 4 teaspoons minced garlic; 1 teaspoon finely chopped fresh parsley; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon finely chopped fresh thyme; 1 teaspoon fresh lemon juice; 1 teaspoon Worcestershire sauce; 1 teaspoon bourbon; 1/2 teaspoon finely chopped fresh basil; 1/2 teaspoon salt; 1/4 teaspoon finely chopped fresh oregano; 1 dash ground nutmeg

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

1 cup unsalted butter, softened
1 tbsp minced shallot
4 tsp minced garlic
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp bourbon
1/2 tsp finely chopped fresh basil
1/2 tsp salt
1/4 tsp finely chopped fresh oregano
1 dash ground nutmeg

Directions:

Place all ingredients in food processor container. Cover; pulse on and off until blended.
Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log.
Wrap and refrigerate for 30 minutes or until firm.
Note: Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.

Cook's Tip: To mold butter into shapes, pack prepared butter into molds prior to refrigeration.