Meaning, stuffs mixed into butter. Natch.
This is the recipe I wrote to go with Matt's epic bread yesterday, but really the bread is so good that plain butter is perfect. but I had some fresh sage and frozen cherries and omgkerrygold, so why not? It takes five extra minutes of your life and compound butter is SO legit.
You need half a brick of butter (1 stick, if you ain't using the good stuff), some sage leaves, and frozen or fresh cherries. Thaw and drain your cherries as much as you can so they don't get all gloopy with the butter. Fat + liquid don't mix well.
The butter needs to be SOFT, like out in the regular air for at least 4 hours, hopefully more, and just give a rough chop to the sage and cherries. You can mince them more finely if you'd like, but I like the larger pieces of the ingredients with the butter.
Then just mix it all together until it's smooth, and eat! Some people like to roll compound butter into a log, chill it, then slice it, but I like it softer and in a little dish - I think it's nicer for this bread + butter application, but you do you. PS, if when you mix the butter some of the liquid from the cherries separates, just drain it off - it won't mix into the butter and will just kind of sit there in a sad way.
Btw, have you donated to Make-A-Wish yet? Please go right now and do so, it's LITERALLY for the kids.
Then make bread. Eat it with butter. Enjoy!
Cherry Sage Compound Butter
- ½ cup softened butter salted
- ¼ cup fresh or frozen cherries chopped and drained
- 6 fresh sage leaves chopped
- With a fork, mash the cherries and sage into the butter until smooth. If using unsalted butter, add a pinch of salt.
- Serve over your favorite cooked protein or smeared on bread. Enjoy!