MISSION FIG AND BASIL COMPOUND BUTTER
I’VE FIG(URED) OUT…BUTTER! And it’s awesome!
This is my second time making compound butter. My first one was more savory—it was super delicious too! If you like compound butters, definitely try my Chive Flower Compound Butter too!
Making compound butter is so easy. It’s the perfect addition to a spread or a really beautiful way to enhance a bread basket.
THE SHAPE. When it comes to compound butters, you can form a log or an egg-like shape like I did here using cling wrap. You can absolutely use molds as well to get more intricate shapes.
PRO TIP FOR RAPIDLY SOFTENING YOUR BUTTER.
Place your butter unwrapped into a microwave safe bowl.
Fill a mason jar or heat resistant cup with water. Heat just your water in the microwave for 3 minutes on high.
Open your microwave, quickly put your bowl of butter in next to the cup with hot water and close it into the microwave. You want to do this part quickly to keep as much hot air in the microwave as possible.
Let your butter sit in there for 10 minutes. It will be perfectly softened without being melted.
MISSION FIG AND BASIL COMPOUND BUTTER
Ingredients
Instructions
- If you need to rapidly soften your butter, scroll up for my “pro-tip” on how to do it.
- Put your softened butter into your small mixing bowl.
- Use your rubber spatula to evenly fold your fig and basil pieces into it.
- Little by little, fully fold in salt to your liking. Taste along the way to make sure it’s just the right amount of salt.
- Lay a piece of cling wrap flat out horizontally on your counter. Roughly the size of an 8x10 sheet of paper if you’re eye-balling it.
- Use your spatula to spread your butter 2 inches from the edge of the cling wrap into a short thick pile roughly the length and height of a hard stick of butter. This is to achieve the look that I have. You don’t have to be too precious here, it will all come together. You can also go thinner or thicker, it’s up to you and the look you are going for.
- Fold the 2 inch overhang of cling wrap over your butter and then roll your butter into the cling wrap until all of your wrap is rolled.
- You will have a lot of overhang cling wrap on both sides of your butter log. In each hand, hold a side of the cling wrap. In a quick twisting motion, using the weight of your hanging butter, flip your butter outward until your excess cling wrap is tightly twisted.
- Loosely tie your twisted cling wrap ends together.
- Freeze your butter till it’s hardened—about 15 minutes.
- Unwrap your butter and cut off its ends where the cling wrap has indented and either serve as a full log or cut in to slices. If you have any lines from your cling wrap on your butter, run a butter knife under hot water and ever so gently rub it over the butter to get rid of it.
- Enjoy it! Simply spread it on a biscuit, morning toast, anything you want to make even more delicious and enjoy!
