|©2017 John Houser III|
This recipe is more of a guideline. You can switch out different herbs for each other. Make sure to use the basic proportions (i.e. butter to herb ratio) and you'll be fine.
The tricky part of this whole business is pushing it into a log (I will refrain from a poop joke here). it may seem complicated but after you do it once or twice you'll never have to sweat it again. Just make sure to use parchment paper. It's a little more forgiving than plastic wrap for beginners and you have all of that parchment sitting around doing nothing anyway. You do have parchment paper right?
Let's mix this up.
Rouxde Cooking School Herb Compound Butter
1 pound butter- room temperature
1 tablespoon chives
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon sage
1 clove garlic- chopped and mashed into a paste
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Parchment paper- 16 inches to be safe
metal sheet pan
In a large bowl, mix all ingredients until incorporated and homogeneous. Scrape all of the herb butter onto the middle of the parchment. Fold the parchment over the top of the butter and then while holding the bottom half of the parchment, use the edge of the sheet pan to push the butter that's under the parchment into a log shape (see the video below). Roll the log completely up in the parchment and twist the ends so it looks like you have a giant Cheech and Chong joint.
Place the butter joint into the fridge for at least an hour to help firm everything up and melt the flavors.
To use, just slice off coins to the thickness you desire and make whatever you're topping instantly more delicious.