Italian Sun-Dried Tomato and Basil Compound Butter Recipe
This Italian Compound Butter combines creamy unsalted butter with sun-dried tomatoes, fresh basil, and garlic to create a flavorful, aromatic spread that enhances dishes ranging from grilled meats to crusty bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 1 cup (8 tablespoons) of compound butter
- Category: Condiment
- Method: No-Cook
- Cuisine: Italian
Ingredients
Butter Mixture
- 8 tablespoons unsalted butter at room temperature (or salted butter, see note)
- 2 tablespoons finely-diced sun-dried tomatoes, drained and blotted dry
- 2 tablespoons finely-diced fresh basil
- 4 cloves garlic, pressed or finely-minced (about 2 teaspoons)
- ½ teaspoon salt
- ¼ teaspoon freshly-cracked black pepper, or to taste
Instructions
- Mix Ingredients: In a mixing bowl, combine the room temperature butter with finely diced sun-dried tomatoes, fresh basil, minced garlic, salt, and freshly cracked black pepper. Use a stand mixer or hand mixer to thoroughly blend the ingredients until they are evenly mixed.
- Refrigerate or Shape: Transfer the compound butter into a covered container and refrigerate until firm. Alternatively, to shape the butter into logs, place the mixture onto a sheet of parchment paper.
- Form Butter Logs: Use the parchment paper to carefully roll the butter into a cylinder shape. Wrap the formed log snugly with the parchment paper for storage, then refrigerate or freeze the butter logs for future use.
Notes
- If using salted butter, omit the additional ½ teaspoon of salt in the recipe.
- Divide the compound butter into three or four portions and freeze the extras to enjoy on smaller occasions.
