This compound butter is great on roasted vegetables, potatoes, most kinds of meat (especially beef), firm white fish and salmon, it can even be stirred through pasta (add a little parmesan) to create a simple dinner. It also makes really good garlic bread … the possibilities are endless!
Ingredients (makes approx. 1 stick of butter):
1 stick (4oz) unsalted butter/non-dairy butter, warmed to room temperature
1 teaspoon each of dried rosemary, dried thyme and dried sage (or use 3 teaspoons of any of your favourite herbs — I sometimes use Italian seasoning)
3 teaspoons honey
2 – 4 garlic cloves, minced depending on how garlicky you want it
1 teaspoon olive oil
1/4 teaspoon salt
a good pinch of white pepper (optional)
Place all ingredients into a bowl and mix together until really well incorporated (I use a fork to mash the butter then mix everything in with a small rubber spatula).
Spoon out the butter mix into the middle of a large piece of plastic wrap (cling wrap/cling film, etc) and shape into a rudimentary log so that you can then roll it up in the wrap to form a tight sausage shape. Twist the ends of the plastic wrap to seal. If you don’t want to roll your butter, simply spoon it into a small ramekin and cover with plastic wrap (or use a lid if you have one).
Refrigerate for at least 3 hours before serving/using so it can firm up — best used within 5 days but can be frozen for up to 6 months.