Homemade Spreadable Thyme & Onion Compound Butter
Elevate your everyday dishes with our Homemade Spreadable Compound Butter. We craft this versatile butter by blending rich, creamy butter with the earthy essence of thyme and the savory allure of onions. It's perfect for spreading on freshly baked bread or melting over steamed vegetables to transform ordinary meals into gourmet delights.
Ingredients
- 250g salted butter, room temperature androughly chopped
- 2 tbsp olive oil or rapeseed oil
- 100g onion, roughly chopped
- 10g fresh thyme
- 10g fresh parsley
- Large pinch Maldon sea salt flakes
Instructions
- Blitz together all ingredients in the food processor, until smooth and creamy and the butter well combined with the other ingredients.
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Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 70mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Homemade Spreadable Thyme & Onion Compound Butter Recipe
One of my earliest cooking memories was making garlic bread for the family. Every Tuesday night, my mother would make Spaghetti Bolognese, and of course, garlic bread was a necessity! Every now and then, however, we would have herb and onion bread – deliciously sweet from the onions, and much preferred to boring old garlic bread. I’m not sure where my mother got the inspiration for the herb ad onion bread, but I do know we absolutely adored it. These days, I’m still making herb and onion bread alongside my pasta dishes, using my gorgeous, homemade spreadable compound butter with thyme and onion.
My freezer is full of different flavoured compound butter simply because they’re so easy to make, and add a burst of flavour to anything and everything. A compound, or flavoured butter, can be spread across bread, or tossed through pasta. You could even create your own twist to the classic chicken kiev!
My homemade spreadable compound butters use olive oil, or rapseseed oil, to help keep the butter soft and spreadable. It doesn’t affect the shelf-life of the butter, but does make it much easier to use. Especially if, like me, you store your flavoured butters in the freezer.
I have lots of different recipes for compound butter, I’m simply terrible for remembering to take photos when I make them! I guess I need to be much stricter on myself going forward. Maybe a large poster in my kitchen, reminding me to take photos is needed!
Honestly, the big food bloggers who are able to produce such beautiful photography, I am in awe of. The hardest part of recipe and cookery blogging, to me, is the photography. Styling food, editing photos? Again, respect to those big bloggers!!
Now, onto the recipe!
