This butter. I caaaan’t even. After (finally) mixing up my first batch of compound butter a few weeks ago to accompany these cinnamon raisin biscuits, I’ve found myself daydreaming of new and fun butter flavor combinations. Sweet, savory, let’s make it all!
Two problems with making it all though: a) while I’d love to have enough fridge room to devote a whole shelf to my compound butter problem…not gonna happen, and b) butter’s in that little tiny sliver on the new and improved food pyramid that’s labeled “sparingly”. A two-person household using butter sparingly (most of the time) doesn’t help the make-all-the-butter cause much at all.
So, for now my other million and one compound butter ideas will have to hold tight, because this Italian compound butter is taking the spotlight.
And this one shoved its way to the front for good reason! Beyond the fact that I’ve been on a real savory foods kick lately, I can’t ever turn down fresh basil, sun-dried tomatoes, and garlic. Ever. Ever ever. This butter is packed full of flavor powerhouses that will totally revamp a plain old kitchen staple.
Last summer I planted basil and mint in a window box outside our little apartment and was overjoyed at the prospect of NEVER running out of basil all summer long. That plant grew Jack and the Beanstalk style. This year I totally don’t have my act together so our window box is currently empty, which added to the fact that our supermarket is routinely out of basil ( 😕 ) is mildly distressing. Girl needs her basil.
Thankfully I managed to snatch some up at the store (the compound butter stars aligned!) and set to work chopping and mixing. Within a few minutes we were scarfing down bread and butter like it was a gourmet delicacy. I think I’d even serve toasted bread + this butter as an appetizer at our next gathering; it’s that good.
Italian Compound Butter
Ingredients
- 8 tbsp unsalted butter, at room temperature
- Pinch of salt
- 5 tsp chopped sun-dried tomatoes, drained and blotted dry
- 5 tsp chopped fresh basil
- 2 tsp minced garlic
Instructions
- Mix all ingredients together with a stand or hand mixer. Refrigerate.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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Julia says
Do you find that the basil browns after being put in the fridge? I’m trying to decide if I should make it the day of or can make it the day before Thanksgiving?
Alyssa says
Hi Julia, the day before should be just fine! I haven’t noticed it brown that quickly.
Pauline Esh says
I also used this recipe & made garlic bread with a sprinkle of “Parmesan” …it was amazing !!!
Debra says
Compound butters hold up well in the freezer. Shape it into a log, wrap with plastic wrap or parchment paper, and seal tightly in a ziplock bag or vacuum seal. For just two people I would go so far as to make several small logs, instead of one large one. Then pull out what you crave.
Alyssa says
Love these tips, Debra! I made compound butter recently but the log was probably too big – feeling the pressure to get through it. Smaller logs are the way to go! 🙂
Nina says
I make my own clarified butter and I freeze it, also. I love compound butters. So many ways to make and use.
Ciao Florentina says
What a fabulous idea ! I love the sun-dried tomato fusion here. Perfect match and what a great treat to have on hand for guests too !
Alyssa says
Thanks so much! For some reason I don’t think to cook with sun-dried tomatoes all that frequently, though that’s all changed since making this butter. Love them!
Catherine says
Dear Alyssa, I am so inspired to give this a try over the weekend. I love all flavors you infused the butter with. Fabulous! xo, Catherine
Alyssa says
Thank you so much Catherine! These flavors are some of my favorites. I bet you will love it! Have a great weekend! 🙂
Jess @ Flying on Jess Fuel says
Personally I think it’s totally acceptable to have a butter-only shelf in your fridge! LOL! This butter looks so, so yummy… I want to smear it on EVERYTHING!!
Alyssa says
Haha! That would be pretttty nice Jess! Thanks! 🙂
marcie says
I love compound butter but sadly don’t make it much (probably because I know it’s going to call my name non-stop from the fridge)! I love the ingredients in here and this will make anything extra special!
Alyssa says
Thanks Marcie! I agree, I had to hold my horses on all my compound butter ideas and just focus on one at a time. I can see myself using this one on just about everything. I’m a sucker for these flavors!
Ashley | The Recipe Rebel says
This is just stunning! Haha, has anyone ever said that about butter?? I can just imagine this on a slice of crusty bread! PInned 🙂
Alyssa says
Haha! I definitely would say that about this butter Ashley. 🙂 Thanks!
Gayle @ Pumpkin 'N Spice says
This is such a great idea, Alyssa! Now my mind is swirling with all of the butter possibilities! This sounds fantastic! I love the flavors in here, just perfect!
Alyssa says
Thanks Gayle! Oh I know, so many different (and delicious) ways to fancy up butter! 🙂
Christine @ Cooking with Cakes says
saw this on tastespotting this morning and it looks gorgeous!!! well done chica 🙂
Alyssa says
Thanks girl!!
Kathy @ Olives & Garlic says
Gosh I can think of so many uses for this delicious butter. So need to try this!
Alyssa says
Thanks Kathy! It’s definitely a repeat recipe for us!
Thalia @ butter and brioche says
I love flavoured butters – especially when they are filled with as much delicious herb-y goodness as this Italian butter. Definitely need to make the recipe!
Alyssa says
Flavored butters are becoming one of my favorite, quick recipes to experiment with. Endless possibilities! Thank you Thalia!
Danielle says
Okay, I officially need to go make some compound butter! This looks incredible! Annnddd I have everything to make it 😉
Alyssa says
Thanks Danielle!! This one is a little dangerous…I usually have everything on hand to make it at all times too!
Natalie @ Tastes Lovely says
I love me some compound butter! As if butter could get any better, haha! Can you imagine this tossed with sauteed shrimp? Yum!
Alyssa says
OMG Natalie – what an idea!! Okay definitely picking up shrimp tomorrow. 🙂
Jocelyn (Grandbaby cakes) says
Gosh this butter looks all types of delish! I love the flavors in this!
Alyssa says
Thanks Jocelyn! 🙂
Kristi @ Inspiration Kitchen says
Alyssa, I love, love, love the looks of this butter. Not only is the color beautiful but the ingredients look amazing! I can totally make room for this in my fridge.
Alyssa says
Thank you Kristi! I could eat anything with basil, garlic, and sun-dried tomatoes. Plus all mixed into butter? Pfft yes please!