Herb & Spice Butter

Compound butters are one of the easiest ways to make a weeknight dinner taste like restaurant work. Soften the butter, beat in fresh herbs, roll it in waxed paper, and chill. That’s it.

This version is a little more interesting than a basic rosemary butter. The curry powder is the twist. It brings warmth and a savory undertone that plays surprisingly well with the bright tarragon and onion-y chives. A slice melts into something more complex than the herbs alone, which is why this works on everything from grilled steak to roasted carrots to a piece of pan-seared fish.

The two-hour rest in the fridge is important. Fresh herbs need time to bloom into the butter fat. Cut into a freshly-mixed roll and it tastes flat. Cut into a properly rested one and the flavor is round and full. The chill also firms the roll up enough to slice clean coins.

Kitchen Tips

• Use unsalted butter so you control the seasoning. A pinch of flaky salt added with the herbs is plenty.
• Chop the herbs fine. Big leaves break the texture and the butter won’t roll cleanly.
• Roll tight in waxed paper, twisting the ends like a candy wrapper to compact the butter into a uniform log.
• Compound butter freezes for up to 3 months. Slice off coins straight from the freezer.

Variations

• Swap curry powder for smoked paprika and lemon zest for a Spanish-leaning version.
• Use parsley, garlic, and lemon for a classic maître d’hôtel butter.
• Add a teaspoon of miso for an umami-packed savory butter perfect on grilled corn.