Made With
Sweet Dinner Potato RollsIngredients
1 1/2 Cups Salted Butter, softened
2 Tablespoons Fresh Thyme, chopped
2 Tablespoons Fresh Basil, chopped
2 Tablespoons Fresh Rosemary, chopped
2 Tablespoon Fresh Oregano, chopped
2 Tablespoons Fresh Marjoram, chopped
2 Tablespoons Fresh Savory, chopped
2 Tablespoons Fresh Tarragon, chopped
2 Tablespoons Shallot, chopped
Martin’s Sweet Dinner Potato Rolls, for serving
Serves: 8-12
Directions
Step 1
Finely chop all of the herbs.
Step 2
In a large bowl, cream the butter with a wooden spoon so that it is no longer firm and blocky, about 2 to 3 minutes.
Step 3
Mix in all other chopped ingredients until they are well incorporated and distributed evenly throughout the butter.
Step 4
Transfer the butter to a piece of wax paper. With your hands, shape the butter into a cylinder. Roll the butter around on the wax paper until a desired shape is formed.
Step 5
Cover the compound butter in plastic wrap and refrigerate until solidified again, about 1 to 2 hours.
Step 6
Serve on Martin’s Sweet Dinner Potato Rolls.
Step 7
Store any unused butter in the refrigerator, wrapped, for about 1 week. Compound butter can also be frozen for about 6 months.
Tip: Use this recipe as the perfect complement to meat dishes.
Recipe inspired by: https://underatinroof.com/blog/2022/4/18/herbs-de-provence-compound-butter.
