By Mason Hutchison | Published November 2018

Infusing herbs into butter takes only a few minutes and is a tasty way to add an extra punch of flavor to your food. Herbal-infused butters, also called compound butters, are decadent on steamed vegetables, warm dinner rolls, baked potatoes, pasta dishes, or incorporated into sautés and sauces. From the classic garlic butter to our pumpkin spice, you’ll come up with excuses to use these.

Classic Garlic Butter

Not only is this a classic recipe, it’s also super simple to make. Typically prepared using fresh garlic, I’ve found (after extensive taste testing) that organic garlic powder makes a more flavorful butter. If you want to add a little something extra, sprinkle a bit of organic dried parsley or tarragon into the mix when you add the garlic powder.

Ingredients

  • 1 stick (1/2 cup) organic butter, softened
  • 2 tablespoons organic garlic powder
  • 1 teaspoon sea salt

Directions

This works best with softened butter, so be sure to pull a stick out of the refrigerator at least 30 minutes before starting. Place softened butter in a bowl and add garlic powder and sea salt. Mash together with a fork. Note: If using fresh garlic, chop or mince prior to blending with the butter.

Toasted Dulse Seaweed and Sesame Compound Butter

If you’re looking for a compound butter that’s a bit unique, this toasted seaweed butter is a must-try! It utilizes one of our basic five tastes: umami. Umami-rich foods such as soy sauce, miso, Parmesan, and seaweed offer a rounded, rich, and savory flavor. Our family loves this delicious butter melted over roasted burdock root and carrots.

Ingredients

  • 1 stick (1/2 cup) organic butter, softened
  • 1 tablespoon organic dulse seaweed flakes
  • 2 tablespoons organic sesame seeds
  • 1 tablespoon organic garlic powder
  • 1 tablespoon organic ginger powder
  • 1 teaspoon organic soy sauce (or tamari)
  • 1 teaspoon organic sesame oil

Directions

Place stick of butter on the counter to soften and preheat oven to 350-degrees Fahrenheit. Combine dulse flakes and sesame seeds on a cookie sheet and roast for 12 to 16 minutes in the oven, shifting every few minutes so they don’t burn. While those ingredients roast, place the softened butter in a bowl. Add garlic powder, ginger powder, soy sauce, and sesame oil. Once the dulse flakes and sesame seeds are toasted, add those to the butter mixture and mash all ingredients together with a fork.

Pumpkin Pie Spice and Maple Compound Butter Recipe

One of my daughter’s favorites! She loves to spread it on banana pancakes and toast, and we both enjoy it paired with roasted sweet potatoes. The uses for this sweet and flavorful butter are endless.

Ingredients

  • 1 stick (1/2 cup) organic butter, softened
  • 1 teaspoon organic pumpkin pie spice
  • 2 tablespoons organic maple syrup

Like the other recipes, this works best with softened butter. Place softened butter in a bowl, add organic pumpkin pie spice and maple syrup and mash and stir with a fork.

These butters are delicious right away, but the taste will improve if the flavors develop for 24 hours in the refrigerator before using. You can store extra herb butter in the fridge or freezer. If you’d like to get fancy and shape the butter into logs, simply transfer it onto plastic wrap or parchment paper and shape as desired. However, there’s no shame in keeping it simple! I prefer to just keep the butter in the original bowl.

Experimenting with adding other herbs and spices into butter is easy and the combinations are endless. I think I’ll try a curry compound butter next time.

All ingredients are available at the Mountain Rose Herbs Mercantile.

Mountain Rose Herbs Mercantile

152 W 5th Ave. #3

541/741-7307

mountainroseherbs.com