![basil-rosemary-thyme-compound-butter-title2](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-title2-580x869.jpg)
Do you know what inspired me to make this herb butter? I saw a video from The Chew. It’s all about how to save fresh herbs so they don’t go to waste.
I had no idea I could save my herbs by putting them in water in the fridge. After I made this herb butter, the basil I bought at the grocery store lasted more than a week this way! I’m so used to watching my herbs wilt after two days in the fridge and eventually throwing them out, this was such a great tip. I will be putting my unused herbs out like flowers all over my house now!
COMPOUND HERB BUTTER
![basil-rosemary-thyme-compound-butter-14A](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-14A-580x869.jpg)
Directions:
Let the butter come to room temperature. It should be soft, but not melted. Mix on high for 3-4 minutes until it is light and creamy.
![basil-rosemary-thyme-compound-butter-23A](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-23A-580x386.jpg)
Finely chop the basil, thyme, and rosemary.
![basil-rosemary-thyme-compound-butter-19B](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-19B-580x386.jpg)
Add the chopped herbs, olive oil, and lemon juice to the butter, and mix for another 1-2 minutes.
![basil-rosemary-thyme-compound-butter-26A](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-26A-580x386.jpg)
Use a spatula to put the butter on a piece of parchment or wax paper. Fold the paper over the top, and roll it into a tube shape. You can use a baking or cutting sheet to help pull it tight.
![basil-rosemary-thyme-compound-butter-31A](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-31A-580x386.jpg)
Put it into the refrigerator for a couple hours, until it firms up enough to slice easily.
![basil-rosemary-thyme-compound-butter-33A](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-33A-580x386.jpg)
My favorite ways to serve herb butter is on steak, on bread, or in rice and pasta. It adds such a great rich, creamy punch to your dish! The best part about making your own flavored butter is you can choose from an infinite array of herbs and spices.
![](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-33A.jpg)
Ingredients
- 1 cup butter 2 sticks
- 1 tablespoon basil
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 2 tablespoons olive oil
- 2 teaspoons of lemon juice
Instructions
- Let the butter come to room temperature. It should be soft, but not melted. Mix on high for 3-4 minutes until it is light and creamy.
- Finely chop the basil, thyme, and rosemary.
- Add the chopped herbs, olive oil, and lemon juice to the butter, and mix for another 1-2 minutes.
- Use a spatula to put the butter on a piece of parchment or wax paper. Fold the paper over the top, and roll it into a tube shape. You can use a baking or cutting sheet to help pull it tight.
- Put it into the refrigerator for a couple hours, until it firms up enough to slice easily.
Notes
Nutrition
![basil-rosemary-thyme-compound-butter-41A](http://blog.catchmyparty.com/wp-content/uploads/2013/07/basil-rosemary-thyme-compound-butter-41A-580x869.jpg)