Watch T.J. Robinson create one of his favorite culinary hacks—olive oil compound butter with herbs.
- 16 oz unsalted butter, cut into large uniform cubes, room temperature
- 1/3 cup Fresh Pressed olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped chives
- Salt and pepper
Feel free to mix and match herbs to your liking. Garlic and lemon zest are great add-in options as well.
Dice the butter into large uniform cubes.
Add to large mixing bowl, or bowl of a stand mixer.
Beat with hand mixer or stand mixer until butter is light and fluffy, about 3 minutes.
Add olive oil and continue to mix until oil is well incorporated into the butter.
Add the herbs, and salt and pepper to taste.
Mix until well combined.
Transfer the olive oil compound butter to the center of a large piece of parchment paper.
Fold the long side of the parchment paper over the compound butter, forming a log shape.
Use a board scraper to gently guide the parchment covered butter into the center of the parchment paper and help create a log shape.
Use a board scraper to gently guide the parchment-covered butter into the center of the parchment paper and help create a log shape.e.g.
Freeze until firm.
Slice off medallions of compound butter as need, storing any remaining butter in the freezer.
Use compound butter medallions to top grilled meats and seafoods, cooked vegetables, pasta, rice, potatoes and anything else you like.