Shallot compound butter with garlic and fresh herbs makes the nicest homemade gift for a neighbor or friend. Use it on steaks, chicken and fish!
“Better than a steakhouse dinner!”
That was the general consensus after I served New York strip steaks grilled to perfection and topped with a herb butter made with garlic, shallots and fresh herbs.
The steaks were fresh and seasoned before being placed on a hot grill.
I have grilled steak a million times before. It’s not rocket science when it comes to juicy, flavorful beef.
In fact, this butter mixture adds a rich flavor that would also work well on ribeye steaks, pork chops, chicken, fish and even sweet potatoes, butternut squash or brussels sprouts.
Add a disc of creamy herb-flavored compound butter to just about anything and the results are something spectacular.
This shallot compound butter recipe is simple to make and just requires butter at room temperature, some fresh herbs from the garden or grocery and parchment paper or plastic wrap.
This is my standby topper for just about anything that can go on the grill.
And this shallot butter can be adjusted for whatever flavors you prefer.
Now the holidays are right around the corner and this is a perfect DIY foodie gift from the heart and kitchen.
Just let your butter come to room temperature and get creative.
Wrap your butter in parchment paper, twist the ends and attach a ribbon …..and “Merry Christmas.”
A gift of flavored compound butters makes a delicious and thoughtful hostess gift.
What is compound butter made of?
Use one stick of butter and mix in whatever you want. Mustard, lemon or orange zest, red wine, Port, bacon, any kind of fresh herb.
You can even make your compound butter sweet by adding sugar and honey or maple syrup and fresh fruit.
Imagine how yummy that would taste on top of pancakes or waffles.
The possibilities are endless.
This evening our steaks were “better than a steakhouse dinner!”
More delicious recipes for compound butter
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Shallot Compound Butter with Garlic and Herbs (Great on Steaks)
- 1 stick salted or unsalted butter, softened to room temperature
- 2 cloves garlic cloves, diced
- 1 tablespoons shallots, diced
- 1 tablespoon fresh thyme leaves, diced
- 1 tablespoon fresh rosemary leaves, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Plastic wrap or parchment paper
- Add all the ingredients to a small bowl and mix well. Using a rubber spatula, scoop the mound of soft butter onto large piece of plastic wrap or a piece of parchment paper. Using one end of the wrap or paper, mold the wrap around the butter rolling and forming it into a log shape.
- Refrigerate the compound butter for 2 hours. Slice the butter into 1/4-inch thick round discs and place butter disc on top of steak, chicken or fish after it has finished cooking. Allow the butter to melt before serving.
- Store any remaining herb compound butter in an airtight container in the fridge.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!