Herb Compound Butter
This butter is the cornerstone of my holiday cooking, and I use it in everything—mashed potatoes, stuffing, gravy, and to flavor the turkey itself. Made with fresh herbs, garlic, and high-quality butter, it adds a rich depth of flavor to every dish.
Equipment
- 1 Food Processor
Ingredients
- 2 sticks high-quality salted butter, softened (1 cup) (Kerrygold)
- 2 sprigs Rosemary (fresh)
- 4 sprigs Thyme (fresh)
- 4 sprigs Sage (fresh)
- 6 cloves Garlic
- 2 tbsp Olive Oil
- Freshly ground black pepper, to taste
Instructions
- In a food processor, combine the softened Kerrygold butter with the fresh rosemary, thyme, sage, and minced garlic. Add a generous amount of freshly ground black pepper.
- Drizzle in the olive oil and pulse the food processor until everything is well-blended and the herbs and garlic are evenly distributed throughout the butter. The olive oil helps the butter remain smooth and easy to spread.
- Once your compound butter is ready, transfer it to a small jar or roll it into a log using plastic wrap. You can store it in the fridge for up to a week, or freeze it for longer storage.