Butter me up!

For a while Chris and I had a little market on our street that sold THE BEST homemade herb butter. They also happened to sell the best homemade marinara sauce and the best dark homemade chocolate espresso covered malted milk balls. Unfortunately they moved on from selling homemade goods to sell craft beer. I only say unfortunately because we live in Brooklyn and if we want craft beer we can find it, but you DEFINITELY can't find their herb butter, tomato sauce, or malted milk balls anywhere else. Anyway, since they got rid of their herb butter I have been hoping to make my own, and finally I had the time to do it.

I made two different kinds of compound butter. The first was a sage, rosemary, thyme, tarragon, and garlic.  The second was a copycat recipe of Texas Roadhouse cinnamon butter. I've never actually been to a Texas Roadhouse, but I hear from MANY people that the butter is to die for, and having tried my own I say it is amazing.

Garlic herb butter:
What you need:
2 sticks salted butter- at room temperature
4 cloves garlic- chopped
1/4-1/2 cup sage- chopped
1/4-1/2 cup tarragon- chopped
1/4 cup thyme- chopped
1/4 cup rosemary- chopped
Wax paper
Cling wrap

What you do:
While you are waiting for butter to be at room temperature chop the garlic, sage, rosemary, thyme, and tarragon.
Mix room temperature butter with herbs.
Wrap in wax paper.
Label and wrap again in cling wrap.
Refrigerate and use as needed!

Texas Roadhouse cinnamon butter:
What you need:
Two sticks unsalted butter (at room temperature)
1 cup powdered sugar
1 cup honey
2 tsp cinnamon

What you do:
Mix all ingredients together and whip until mixed completely.




















These butters are super easy and make cooking easy because everything is already mixed together. I used the garlic herb butter for pasta primavera for dinner last night. I'm going to keep trying different ones, but until I do here are a couple websites with compound butter recipes:

29 compound butters savoury and sweet
5 herb butter recipes