Compound butter is a great friend to a home cook. Ranging from sweet to savory, it can be blended with honey, fruits and warm spices and slathered on scones and breads or mixed with fragrant herbs and rubbed on a chicken waiting to roast. This recipe, in particular, is ideal for spreading on warm, crusty baguettes before dinner, smeared over grilled lamb or mixed into warm rice.
- 2 sticks unsalted butter
- 1/2 cup chopped, pitted Kalamata olives
- 2 tablespoons freshly chopped flat leaf parsley
- 1 garlic clove
- Coarse sea salt
Using an electric mixer beat the butter in a medium mixing bowl until smooth. Add the olives, parsley and garlic and mix well. Season to taste with salt. Serve at room temperature. Store leftovers in the refrigerator in a tightly sealed container for up to a week.
Makes 1 1/2 cups.