Ingredients
Rosemary Thyme Compound Butter
| ½ cup (125 ml) | unsalted butter, softened | |
| 1/8 to ¼ tsp (0.6 to 1.25 ml) | salt (to taste) | |
| 2 tsp (10 ml) | fresh rosemary, finely chopped | |
| 1 tsp (5ml) | fresh thyme, finely chopped |
Cheddar Herb Compound Butter
| ½ cup (125 ml) | unsalted butter, softened | |
| 4 cloves | roasted garlic* | |
| 2 tsp (10 ml) | fresh parsley | |
| 1 ½ tsp (12.5 ml) | fresh chives | |
| ¼ cup (59 ml) | cheddar cheese, shredded | |
| 1/8 to ¼ tsp (0.6 to 1.25 ml) | salt (to taste) |
Honey Cinnamon Compound Butter
| ½ cup (125 ml) | unsalted butter, softened | |
| 4 tbsp (59 ml) | honey | |
| ¾ tsp (3.7 ml) | cinnamon | |
| 1/8 tsp (0.6 ml) | salt |
Directions
- Combine all ingredients using a spatula in a medium bowl until evenly mixed.
- Transfer the mixed butter onto parchment (or plastic wrap) and use a butter knife to form a log shape. Roll the butter up with the parchment and twist the ends to seal.
- Store in the fridge for 8 hours or overnight to allow flavours to combine and enhance fully.
- Enjoy cold or allow it to come to room temperature.
*To roast garlic:
- Preheat the oven to 400°F (204°C). Cut ¼ inch (0.6 cm) off the top of a head of garlic, exposing the individual cloves. Peel off as much of the outer papery layer as you can. Place the garlic in a piece of aluminum foil, then drizzle 1 tsp (5 mL) of olive oil over the top of each. Wrap loosely in the foil. Bake for 40 minutes, or until golden and cloves are soft. Allow time for the garlic to cool before handling.