Sundried Tomato Compound Butter

Ingredients

• 1/2 cup unsalted butter (high-quality, softened)
• 2 garlic cloves (minced)
• 2 tbsp fresh basil (finely chopped)
• 1/3 cup sundried tomatoes (finely chopped)
• 1/4 tsp coarse salt
• 1/8 tsp freshly ground black pepper

Instructions

1. 1

   Place the softened butter in a mixing bowl and add the garlic, basil, sundried tomatoes, salt, and pepper. Stir well to make sure the ingredients are evenly incorporated.

2. 2

   Place a sheet of parchment or waxed paper on a flat surface. Dollop the butter into the center of the paper to as close to a log shape as you can. Fold up the sides of the paper and use your hands to press the butter into a log. Twist the ends of the paper.

3. 3

   Refrigerate for 30 minutes, then reform into a log (sometimes the bottom of the log will get a bit flat). Place in the freezer for one hour.

4. 4

   Slice into 8 rounds and use to top your steak, chicken, fish or warm bread.

5. 5

   The entire log or separate rounds can be refrigerated for up to one month and frozen for up to three months.

6. 6

   Alternatively, put the butter in a small dish and skip forming it into a log. In that case, it can go straight into the refrigerator after mixing.

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