Easy Italian Compound Butter

Flip it!

YYYUUMM!! I cut the recipe in half, subbed 1 tsp of garlic powder & 1/4 tsp salt for the garlic salt, it was perfect! My 11 year old son told me that it was the best garlic bread he ever had! Next time I will sprinkle the paprika on top instead of mixing it in, like my mom used to!

So what exactly is compound butter? Though it may sound complicated or fussy, truthfully, it’s anything but. Compound butter is butter that’s had additional ingredients added to it, in this case we went with an Italian vibe and added juicy sun-dried tomatoes, fresh basil and garlic, and a lovely pinch of salt that brings out all the flavors and makes this truly addictive. Seriously, we thought we like butter before, but it was nothing compared to how we felt after having a slice of baguette with this shmeared on top…so, so good.

Sometimes the basics are the best! I’ve used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.

Alrighty, so how to go about making this as good as it can be? The key is to make sure your butter is truly softened and at room temperature. You don’t want to melt it if it’s not totally there yet, since that will change the consistency of the finished product, so if your butter isn’t quite soft enough yet, we’ve got a little trick for you; instead of putting it in the microwave, boil some water in a heatproof bowl or glass. Let the hot water sit in the glass for at least 5 minutes, then discard the water and place the warmed vessel over the butter. Let that sit for a few minutes while the residual heat from the boiled water softens the butter without melting it. Now you’ve got perfectly softened butter and are good to go!

This flavorful butter goes with so many things it would be impossible to list them all. I make up triple batches, making them into logs and freezing them. That way they are on hand at a moments notice to put on fish, slip under the skin of chicken, or melt over a New York strip steak.


1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons sun-dried tomatoes, drained and finely chopped
2 tablespoons fresh basil, finely chopped
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