Extra Butter Recipe

Soften and whip the butter

Let the unsalted butter sit at room temperature until soft but not melted (about 30–45 minutes). Place the softened butter in a medium bowl and add the salt. Using a fork or an electric mixer on low speed, beat until smooth and slightly fluffy, about 1–2 minutes.

Prepare herbs and aromatics

If using parsley and chives, finely chop them so they incorporate evenly. Mince garlic and zest the lemon. Measure pepper.

Fold in savory ingredients

Add the chopped parsley, chives, minced garlic, lemon zest and black pepper to the whipped butter. Fold thoroughly with a rubber spatula or spoon until ingredients are evenly distributed. Taste and adjust salt (add up to 1/4 tsp more if needed).

Make honey-cinnamon butter

If you prefer a sweet butter, in a clean bowl whip the softened butter with honey, cinnamon and vanilla until smooth and homogeneous. Taste and add more honey or cinnamon to preference.

Scoop the finished butter onto a sheet of plastic wrap or parchment. For a butter log: shape into a rough log (about 8–9 inches long), roll tightly in the wrap, twist the ends to seal, and refrigerate until firm, at least 1 hour. For a spreadable butter: transfer to a small jar or butter dish, cover and chill. Compound butter will keep in the refrigerator for up to 2 weeks or can be frozen for up to 3 months (slice frozen log as needed).

Use suggestions: Serve slices on grilled steak, melted over steamed vegetables, spread on warm bread, mixed into mashed potatoes, or melted onto fish. For sweet butter use it on pancakes, toast or muffins.