This butter is delicious with eggs, seared fish, steaks, pork chops, chicken, or to spread on savory muffins or scones. When making it, it is important that the butter is still a little firm, but not so cold that it won’t whip in the mixer. Take the butter out of the refrigerator a half hour to an hour before making the compound. For best results, don’t freeze this butter.

　　

Ingredients

makes about 1 cup

　　1/2 pound (2 sticks) unsalted butter, slightly cooler than room temperature, slightly firm

　　1 teaspoon finely chopped fresh thyme

　　1 teaspoon finely chopped fresh rosemary

　　1 tablespoon finely chopped fresh parsley

　　1 tablespoon sea salt

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons finely chopped shallot

　　

Step 1

Cut the butter into 1-inch pieces and place them in the work bowl of a stand mixer fitted with the paddle attachment. Add the thyme, rosemary, parsley, salt, pepper, and shallot. Starting on slow speed, beat until the ingredients begin to incorporate.

　　

Step 2

Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated. The outside of the mixing bowl should feel cool. If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.

　　

Step 3

When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper. Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter. Chill for at least several hours. Alternatively, scrape the butter into a ramekin and cover it tightly with plastic wrap before chilling.

　　

Step 4

The butter can be refrigerated for 4 to 5 days. When you are ready to serve the butter, cut it into rounds and remove the parchment paper. Alternatively, simply put it on the table in its ramekin.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.