Revive wilted herbs with a simple compound butter recipe

Flavorless, tired herbs can be revived with a compound butter that's both easy to make and packs a serious flavor punch.

Compound butter: a savory savior for wilted greens

This classic technique, popular in upscale restaurants, involves mixing softened butter with various herbs, spices, and other flavorings. The result is a rich, aromatic spread that can elevate a wide range of dishes, from steamed vegetables to grilled meats and even toast.

Here's the beauty of compound butter: it's a versatile recipe framework rather than a strict formula. Taste as you go, adjusting the proportions of herbs and spices to suit your desired level of intensity. For a subtle boost, use a lighter hand; for a bold, explosive flavor, go heavy on the seasonings.

To make a 100g block of compound butter, start with 10-20g of finely chopped fresh herbs like parsley, dill, basil, or thyme. You can combine different herbs for a unique flavor profile. Add 10-20g of spices or spice blends, such as cumin, coriander, smoked paprika, or curry powder, to taste. A pinch of flaky sea salt enhances the flavor.

Beat the softened butter with a wooden spoon until smooth, then mix in the herbs and spices until well combined. Spoon the compound butter onto a sheet of parchment paper, roll into a log shape, twist the ends, and chill until firm. Store in the fridge for up to two days or freeze in portion-sized slices for up to three months.