Ingredients
450 g unsalted butter
pinch sea salt (optional)
2 tbsp fresh sage, thyme or oregano leaves, or a mixture (optional add-ins)
2 tbsp chopped fresh chives, plus 1 teaspoon grated lemon peel (optional add-ins)
2 tbsp fresh flat-leaf parsley leaves, plus 1 teaspoon grated orange peel (optional add-ins)
60 g crumbled gorgonzola cheese (optional add-ins)
60 g roasted garlic (optional add-ins)
Step by step
Put butter, salt (if desired) and your choice of add-in in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 3. Blend, using Flex Edge tamper to push down ingredients, until butter is smooth and creamy for about 30 seconds. Stop blender a few times during blending and scrape sides and bottom of jar with tamper to blend add-in fully with butter.
Scrape butter out onto piece of plastic wrap. Using rubber spatula, shape into rough log about 1 inch in diameter. Wrap butter in plastic wrap, smoothing log as you work. Refrigerate until firm.
To use butter, cut slices from log. Butter will keep in refrigerator for up to 2 weeks.
Compound butters can be used to flavour roasted or grilled meats, poultry, fish and vegetables.
