Tuesday, July 6, 2010

Sundried Tomato Basil Butter

Julia Child once said that "with enough butter, anything is good."  If said butter is kicked up with sundried tomatoes and fresh basil, I'd tend to agree!  Compound butters add great flavor to all kinds of dishes, and this one is especially yummy.  Finish a piece of grilled chicken or steak with it for a subtle hint of flavor, or use to punch up baked potatoes and veggies.  I don't imagine it would be half bad on some crusty bread either!  
These butters keep really well in the fridge or freezer, and are perfectly easy to make when you've got extra ingredients (like fresh herbs) on hand.  I often make lemon dill compound butter to complement roasted chicken or grilled fish, but this tomato basil might be my new favorite.  With the abundance of fresh herbs right now, why not make a batch of each and put aside?  You'll be surprised with all the different ways you'll use them!

Sundried Tomato Basil Compound Butter
8 oz. butter, softened
1/3 cup drained and finely chopped oil-packed sundried tomatoes
3 Tbs. finely chopped fresh basil
2 Tbs. minced shallots
1/2 teaspoon sea salt

-Cut the softened butter into pieces and place in mixing bowl.
-Add remaining ingredients and bring together with a rubber spatula or bowl scraper.
-Take half of the compound butter and place dabs in a line along the length of a piece of parchment or waxed paper.
-Fold one side of the parchment over the butter.
-Press and shape together to make a log of butter.
-Repeat with remaining half.
-Refrigerate logs until firm, then twist ends of paper together.
-The butter can keep for several days in the fridge, or longer in the freezer.  Store paper-wrapped logs in a resealable plastic bag if freezing.


mvs said...


Anonymous said...

summer pasta sauces????