Olivia got this great recipe from Alton Brown. Compound butters have long been a favorite of ours for a number of reasons. They are an excellent way to use up random scraps of fresh herbs and they taste great on a baked potato, fresh corn on the cob, homemade bread, and grilled or oven roasted vegetables.
Lemon zest, chives, garlic and pepper is a great combination and Olivia also particularly likes rosemary, bleu cheese, garlic, pepper, oregano, dill, garlic and even feta cheese. Experiment with flavors you love to come up with your own unique combinations. Don't be shy about how you use them either. They will add a lovely depth of flavor to many of your summertime favorites.
1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
1) Chop the butter into uniform chunks.
2) Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer's work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
3) Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap.
4) Roll into a log, using the edge of a baking sheet to form a tight log.
5) Chill for 2 hours before serving.