Simply… Fresh Food Basil Compound Butter & Herb Mustard Vinaigrette

Tomorrow morning temps in NE Georgia will be in the upper 30’s. Too cold to risk keeping the basil outside any longer. I decided to replant two of the basil plants and try growing them inside over the winter. But I still had too much basil to replant, so I decided it was time to make basil compound butter.

If you’re ambitious you can make the butter yourself but I had a hunk of Amish unsalted butter in the freezer so I set that on the counter and let it thaw. Next I harvested a bunch of basil, rolled the bunch into a chiffonade (pile, roll tightly) then cut. I added the basil to the butter along with two cloves of garlic and a touch of salt. Here comes the fun part, you can mix with a spatula or just get in there with your hands, which is my preferred method. Just mix until basil, garlic and salt are well incorporated into the butter.

Compound Butter

Compound Butter

I then put the whole thing on parchment paper and flattened a bit. Then simply begin rolling up the parchment until you have a log. You can skip this step and just put in an airtight jar but I wanted to freeze my compound butter and cut what I needed as I go.

Compound Butter

Compound Butter










But I still had some basil left that I didn’t want to risk losing so I whisked up a quick herb mustard vinaigrette.

I didn’t measure anything just about 2 tablespoons of Extra Virgin Olive Oil, 1 tablespoon of Dijon mustard, a bunch of chopped basil, 2 cloves of chopped garlic and a pinch of salt. Threw it all in the food processor and blended. I think it will be wonderful over roasted radish and salad turnips.

Basil Indoors

Basil Indoors

Herb Mustard Vinaigrette

Herb Mustard Vinaigrette


About Kellie Stargaard

Wine blogger
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