Compound Butter

Directions

1. 1
   In a medium bowl, stir together all ingredients with a flexible spatula until well combined.
2. 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.
3. 3
   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.
4. 4
   Wrap parchment around butter, then twist ends to seal and tie with twine.
5. 5
   Refrigerate until firm, about an hour.
6. 6
   (Alternatively, transfer butter to ramekins for individual servings.)
7. 7
   Substitute 2 tablespoons chopped rosemary and 1/4 cup chopped oil-cured olives for the herbs and salt.
8. 8
   Substitute 2 tablespoons coarsely chopped dill and finely grated zest from 1 lemon for the herbs.
9. 9
   Substitute 2 teaspoons finely grated orange zest and 1 tablespoon finely chopped oregano for the thyme and parsley.
10. 10
    Reduce butter to 4 tablespoons (1/2 stick) and mix with 2 tablespoons each coarsely chopped fresh flat-leaf parsley and salt-packed capers (rinsed well and drained), 1 tablespoon finely grated lemon zest, and 1 minced garlic clove (about 1 teaspoon).
11. 11
    Practically any herb can be blended with butter; here are some common ones to use, along with other flavorful additions: grated lemon zest, dill, rosemary, olives, capers, garlic, flat-leaf parsley, and oregano.