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Homemade Italian Compound Butter

This Italian compound butter is a simple yet flavor-packed kitchen secret. Made in minutes, it's perfect for slathering on warm bread, melting over grilled meats or vegetables, tossing with pasta, or adding a special touch to any dish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiment, Ingredient, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 tbsp sun-dried tomatoes drained and finely chopped
  • 2 tbsp fresh basil finely chopped
  • 0.5 tbsp garlic minced
  • 0.25 tsp salt or more, to taste

Equipment

  • Medium-sized Bowl
  • Sturdy Spoon or Spatula
  • airtight container

Method
 

  1. Step 1: Get Your Butter Ready: Place the room temperature butter in a medium-sized bowl. Beat the butter for a minute or two until it looks light and fluffy. (A stand mixer, hand mixer, or a sturdy spoon/spatula works.)
  2. Step 2: Add the Flavor Powerhouses: Add the finely chopped sun-dried tomatoes, fresh basil, and minced garlic to the fluffy butter. Stir until everything is evenly distributed throughout the butter.
  3. Step 3: Season with Salt (and Taste!): Sprinkle in the initial ΒΌ teaspoon of salt. Mix it in. Taste the butter and add more salt, a pinch at a time, mixing and tasting, until it's just right for you.
  4. Step 4: Store and Serve: Transfer the butter to an airtight container (like a mason jar) or roll it into a log using parchment paper or plastic wrap. Refrigerate to firm up. Let it soften slightly at room temperature for 10-15 minutes before serving. Slather on warm bread or use in other dishes.

Notes

Make sure butter is truly room temperature for best results. Chop sun-dried tomatoes, basil, and mince garlic finely for even flavor distribution. Always taste and adjust salt. Can be stored in the fridge for 1-2 weeks or frozen for 3-6 months.
Suggestions for use: spread on baguette/French roll, melt over grilled meats/fish/chicken, toss with hot pasta, add to roasted vegetables, tuck under chicken skin before roasting. Other additions/substitutions: try different fresh herbs (parsley, chives, oregano), roasted garlic, finely grated Parmesan cheese, red pepper flakes, or a touch of lemon zest.