Herbed Compound Butter

Created by our own Joni Marie Newman (Veganized and adapted from a recipe by Melissa Clark for New York Times Cooking.)

Use this butter on your holiday table to spread on rolls or add great flavor to mashed potatoes. It also looks great on charcuterie boards and makes a lovely hostess gift (as long as you can keep it cold.)

Yield: About 1 pound

Ingredients

1 cup vegan butter (Miyoko’s European Style Butter works great here. For the non-vegans, you can also use dairy butter.)

1 tablespoon minced shallots

1 garlic clove, minced

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon minced parsley

1 tablespoon finely chopped chives

2 teaspoons fresh lemon juice

1/2 teaspoon black pepper

1/2 teaspoon fine sea salt, more to taste

Method

In a bowl, mash together butter, shallots, garlic, herbs, lemon juice, pepper and salt.

Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well.

Chill for at least 3 hours before using.

Enjoy!