Compound butters are very versatile and add a nice touch to a number of dishes. The sweeter butters are delicious when spread on toast or served with pancakes, while the more savory ones can enhance the flavor of a steak hot off the grill, or finish a soup before serving. Our list is only a suggestion – use your imagination and play around with your favorite flavors.
2 slices bacon, diced and cooked through (about 2 tablespoons bacon crumbles)
3 to 4 fresh sage leaves
8 tablespoons unsalted GOOD quality butter, like Plugra or Kerrygold, room temperature
pinch kosher salt
pinch freshly ground black pepper
Nutritional information per serving (1 teaspoon):
Calories 48 (96% from fat) • carb. 0g • pro. 0g • fat 5g • sat. fat 3g
• chol. 12mg • sod. 37mg • calc. 1mg • fiber 0g
1. Put the bacon and sage leaves in the prep bowl fitted with the chopping blade. Pulse until evenly and finely chopped. Add the butter, salt and pepper and process until combined.
2. Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
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