Compound Butter

Keeps in the refrigerator 2-3 days

Ingredients:

1 stick (1/2 cup) Grass fed Organic Butter or Ghee

¼ cup hazelnuts

1 clove garlic, minced

2 teaspoons fresh thyme leaves

½ teaspoon sea salt

¼ teaspoon black pepper

 

Instructions:                                                                                                                         

1. 1. Place the clarified butter or ghee in a small bowl and leave on the counter until it reaches room temperature.
2. 2. Heat a dry pan over medium heat. When the pan is hot, add the hazelnuts and cook, shaking the pan often to prevent burning, until lightly browned, about 5 minutes. Transfer to a cutting board, allow to cool, then chop.
3. 3. Gently fold the chopped hazelnuts, garlic, thyme leaves, salt, and pepper into the softened butter or ghee.
4. 4. Place a large piece of wax or parchment paper on a flat surface. Put the butter mixture in the center. Form into a rough log, about 1½ inches in diameter.  Roll and wrap it in the paper shaping into a tight form and refrigerate for 2 hours.  Another option is to place it in a ramekin.

Other Options for Flavoring:

1/4 cup sun-dried tomatoes

¼ cup black olives, pitted

2 teaspoons minced fresh rosemary

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1 minced garlic clove

2 teaspoons each, minced Rosemary, oregano, and chives

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¼ cup minced fresh parsley

¼ cup toasted pine nuts

1 tablespoon lemon juice

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¼ cup dried apricots

¼ cup chopped pecans or walnuts

2 teaspoons fresh minced basil