Honey and cinnamon. Biscuits, anyone?
Compound butter is anything but compound, if you think compound means “difficult and complicated.” Shift your thinking to old-fashioned pharmacists and their work layering compounds of pharmaceuticals together to create just what’s needed, though, and you’re way closer to the idea of compound butter.
Take butter. Soften it. Add flavorings and work them in, using a whisk or a blender or a fork. Chill. Serve on whatever.
The possibilities are endless.
- Popcorn? Create parmesan and garlic salt compound butter. Maybe with a touch of cayenne!
- Biscuits? Honey and cinnamon, of course.
- Waffles or pancakes? Maple syrup with a dash of nutmeg.
- Steak? How about blue cheese and pepper?
What are you eating? How can flavored butter make it better?
1 stick unsalted butter, softened
flavoring of your choice (3/4 tsp of dried spices, 1 TBS of honey or zest or fresh herbs)
- Soften butter.
- Sprinkle on flavorings
- Mix in well
- Form into a log or something festive and CHILL!
Yes, it's that easy. YUM!