Herbed Butter Spread

This herbed butter spread is about as simple as it gets: softened butter mixed with herbs. That’s it. Two ingredients, one stir, and you’ve got a compound butter that works on sandwiches, pita pockets, grilled meats, steamed vegetables, and just about anything else that benefits from a hit of savory, herby richness.

The key is using butter that’s truly soft at room temperature. Cold butter won’t incorporate the herbs evenly, and melted butter changes the texture entirely. You want it pliable enough to stir smooth with a spoon.

Spread it on bread before building a sandwich and the herbs perfume every layer as they warm against the filling.

Kitchen Tips

• Choose your herbs based on what you’re pairing it with. Italian herbs for a caprese sandwich, dill for fish, rosemary for lamb, or a classic fines herbes blend (parsley, chives, tarragon, chervil) for an all-purpose spread.
• Make extra and roll it in plastic wrap into a log shape. Chill until firm and slice off rounds as needed. Herbed butter logs keep in the fridge for a week or the freezer for months.
• Let it come to room temperature before spreading. Cold compound butter tears soft bread instead of gliding across it.

Variations

• Garlic herb butter: Add a clove of minced garlic for a more pungent spread that’s killer on warm baguettes.
• Lemon herb butter: Stir in a squeeze of lemon juice and some lemon zest for a bright, citrusy version that pairs beautifully with seafood.