Is there anything better than butter? Yes, and it’s flavored butter, also known as compound butter.
I really enjoy making flavored butter for special occasions like brunch or a dairy Shabbat dinner (or even Shavuot!). It’s so easy and people think it’s impressive and schmancy. Truth: It’s probably one of the easiest things to do in the kitchen because you don’t need special equipment or even to cook. Just a smidge of planning.
Serving up some sweet scones on Sunday morning? Take 2 sticks of unsalted softened butter and combine with 2 Tbsp honey, a pinch of thick sea salt and 1 tsp vanilla.
Whipping up a batch of grandma’s famous cornbread? Combine 2 sticks of unsalted softened butter with 1 Tbsp honey, pinch of thick sea salt and a healthy pinch (or 1/4 tsp) cayenne pepper.
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And this time of year I like to make a spring herb compound butter and store it in the fridge. It adds freshness to so many dishes–spread over challah (obviously), schmear a large pat over steamed fresh vegetables like string beans, snap peas or broccoli, or serve it on some simple baked salmon, one of my new favorite, super easy weeknight dinners.
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Baked Salmon with Herb Butter
Yield 3-4 servings
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