Whitebird's Herb Compound Butter
Ingredients
- ¼ cup fresh tarragon
- ⅓ cup fresh parsley
- ¼ cup fresh chives
- 2½ Tbsp. fresh thyme
- 1 shallot
- 1 clove garlic
- 1 stick unsalted butter, softened
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ½ oz. cognac
- 1 oz. vermouth
Instructions
- Finely chop the herbs, shallot, and garlic.
- In a mixer, cream together the butter with all the ingredients until smooth.
- Put a large sheet of plastic wrap flat on the countertop.
- Add all the butter mix to the center of plastic and roll butter into a log. Refrigerate and cut thin pieces off as needed. Refrigerate for up to 7 days.
Notes
Tip: This butter is best when freshly made and served over grilled steaks or seafood.