Compound butter is a mixture of butter with fresh herbs, spices, cheese, or any other ingredient. It can be used as an instant sauce melted over steak, fish, or poultry as well as used as an ingredient in recipes. Our spicy garlic and parmesan compound butter is easy to make, store, and use. It is perfect for Friday night garlic bread and is easily paired with a plate of spaghetti, dish of lasagna, and/or a glass of wine.
Elizabeth and I are not the type to go out on Friday nights. Instead, Fridays are for family. It is a time to relax and ease into the weekend after a long week of work. Typically, we move the sofa out of the way, pull the air mattress out, pile on the pillows and comforters, and curl up together to watch a movie with a glass of wine and some homemade comfort food. On rare occasions our bunny joins us for a few pats on the head and a veggie treat before continuing with her business. Overall, it is by far my favorite night of the week.
Almost always, we choose pizza. But every once in a while, we go for the spaghetti. Actually… I’m lying. It is not the spaghetti we want but the garlic bread. In all seriousness, the spaghetti is the side dish and the garlic bread is our main attraction.
Our father has the most AMAZING recipe for the spicy garlic and parmesan compound butter used to make our family’s garlic bread. At this point, my sister and I are always prepared with a round of the compound butter stored in the freezer. We just have to defrost it, pop it onto some gluten-free French bread or an Italian loaf, and then throw it into the oven. Done, done, and done. Easy-peasy. No sweat or hard labor. That’s another rule for Friday nights…dinner can’t take more than a few minutes.
This spicy garlic and parmesan compound butter is incredibly easy and takes almost no time. It might take 5 or 10 minutes out of your day. Besides being incredibly easy to make, it can be used in a multitude of different recipes. But first, before we get into the recipe, there are a few things I want to note.
Helpful Hints:
1) First of all, fresh garlic is 100% essential! Please, please don’t use the pre-chopped garlic sold in liquid, dehydrated garlic flakes, or garlic powder. None of those options have enough of or the same flavor as the freshly chopped cloves. No joke! Your compound butter won’t taste good which will make me really sad!
2) Secondly, most recipes you see online use parsley for garlic bread. Please don’t get me wrong, I love parsley in garlic bread. I just don’t like it as much a dill weed. I know parsley seems like the obvious choice but please, please trust us on this one. For our compound butter, it is dill all the way!
We hope you enjoy this spicy garlic and parmesan compound butter!
Other Uses for Spicy Garlic Compound Butter:
- Smear over grilled skirt or flank steak
- Mashed potatoes
- Tossed in pasta like angel hair
Do you have a favorite compound butter recipe? If you do and would like to share, please comment below or email us at [email protected].
We hope you enjoy our spicy garlic compound butter. If you try any of the treats or drinks, let us know in the comments below. We love hearing from you! You can also follow us at @carvingajourney on Instagram, Twitter, Facebook, and Pinterest. Finally, you can subscribe to our blog by joining our mailing list.
Spicy Garlic and Parmesan Compound Butter
20
servings10
minutes10
minutes1
hour20
minutesCompound butter is a mixture of butter with fresh herbs, spices, cheese, or any other ingredient. It can be used as an instant sauce melted over steak, fish, or poultry as well as used as an ingredient in recipes. Our spicy garlic and parmesan compound butter is easy to make, store, and use. It is perfect for Friday night garlic bread and is easily paired with a plate of spaghetti, dish of lasagna, and/or a glass of wine.
Ingredients
1/2 lb butter
5 garlic cloves
1/3 cup parmesan cheese
1/2 Tbsp dill
1/2 Tbsp cayenne pepper
1/4 tsp salt
Directions
- Leave the butter to rest until room temperature.
- Combine the ingredients with a spatula or wooden spoon.
- Place it in the container you’d like to save it in and chill the butter for at least 1 hour (we wrapped our butter in parchment paper).
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