How to use up limp herbs in a flavoured butter recipe | Waste not

"Compound butter is simply butter that's been mixed with flavourings, both sweet and savoury, and is a tasty and easy way to give a small bunch of tired herbs new life. It can be melted over vegetables, stirred through pasta, grains or pulses, basted over meat or fish, spread on toast, or frozen in slices to use a little at a time."

"Butter is the perfect vehicle for fat-soluble aromatic compounds from herbs, spices, citrus zest and other ingredients, because it concentrates them within the fat. Once melted, that flavoured butter coats food evenly, delivering a rich, rounded intensity in every bite and coating the tongue with a lingering flavour."

"I like to flavour my compound butter with between 10% and 20% each of fresh herbs and/or spices, though obviously that varies depending on how intense or subtle I want the flavour to be. I've written this recipe for a 100g block of butter, because that's an easy amount to make and to calculate percentages from."

Compound butter combines softened butter with fresh herbs and flavorings to create a versatile condiment that revives tired herbs and elevates meals. The technique works because butter is an ideal vehicle for fat-soluble aromatic compounds, concentrating them within the fat and delivering intense flavor when melted over food. Compound butter can be used on vegetables, pasta, grains, meat, fish, or toast, and can be frozen in slices for portioned use. The basic framework uses 10-20% fresh herbs or spices per butter weight, adjusted to taste preference. A 100g butter block serves 4-6 people and accommodates various herb combinations like parsley, dill, basil, or rosemary, making it an accessible way to add both flavor and visual impact to everyday meals.

Read at www.theguardian.com