My rosemary, thyme and sage compound butter, or beurre composé de romarin, thym et sauge if you’re posh, is a simple, easy way to perk up your week night dinners for a fraction of the cost of takeout.
1 Stick Butter, Room Temperature (Salted or Unsalted) 2 Tablespoons Fresh Rosemary 2 Tablespoons Fresh Thyme 2 Tablespoons Fresh Sage 1/4 Teaspoon Kosher Salt (Optional)
- Roughly chop the rosemary, thyme and sage and place it in a medium size bowl.
- Add your soften butter to the bowl.
- Thoroughly mix the butter and herbs into a smooth paste.
- You can use your compound butter now, or roll it into a log shape and freeze wrapped in plastic wrap.