I’ve been on a compound butter kick for some time now, and now I'm bringing together two of the cooking greats: aromatics and butter!
If you’re new to the term “aromatics,” no worries! This refers, in a nutshell, to vegetables and herbs that add flavor and aroma to a dish. They’re typically added to a fat source like butter or oil at the beginning of a dish in order to create a foundation for building flavor from the get-go. And wow, are they pure magic.
My everyday aromatic go-to’s typically include garlic, shallots, carrots, celery, and fresh herbs like rosemary, thyme, sage, and oregano.
Aromatics are simply glorious. They improve the quality of your cooking, increase the depth of flavor and elevate textures, and they even offer various health benefits to your dishes. Aromatics give your cooking personality, and as you explore and play with different options, you'll open doors to new, creative ways to express yourself in the kitchen.
Store this Aromatics Compound Butter in the fridge as a weeknight go-to for enhancing the flavor of a meal, freeze it in sections for future use when roasting chicken or making soups and sauces, or even serve it to your holiday dinner guests in festive little molds to be smeared on warm bread or side dishes like Herb Roasted Potatoes or Roasted Carrots.
Prep Time: 10 minutes
Cook Time: 5 minutes/Overnight Chill
Yield: 8-10 Ounces
Ingredients
8 ounces unsalted butter, softened at room temperature
1 tablespoon olive oil
½ of a carrot, peeled and chopped into very small pieces
½ a celery stalk, chopped into very small pieces
1 small shallot, chopped into very small pieces
1 garlic clove, minced
½ teaspoon freshly ground black pepper
2 teaspoons flaky salt
Directions
Add olive oil, carrot, celery, and shallot to a non-stick skillet and cook over medium heat until softened, about 5 minutes. For the last minute of cooking, add the garlic. Transfer to a small bowl to cool.
Once completely cool, use a spatula to incorporate the mixture into the butter until evenly combined. Spread the butter into a thin layer again. Sprinkle the black pepper and flaky salt on top and mix to combine.
Drop the compound butter onto a 10x10 sheet of wax paper. Fold up the sides and mold the butter into a 6-inch long log, rolling up and trimming the ends to secure once the shape has formed. Place in the fridge overnight to harden.
When ready to use, remove from the fridge 5-10 minutes before use.
Comments