The other night, we had corn on the cob.
In the Summer, we have a lot of corn on the cob.
Corn on the Cob is the official Summer Veggie!
Along with the corn, we grilled out steak.
I remember that there are many who will put a pat of butter on the steak once it's grilled.
I don't do that.
But that made me start thinking about butter.
So I made a compound butter for dinner.
"Compound butter" is a fancy french cooking term for mixing butter and something else together.
I made a compound butter for our corn on the cob.
My girl cherub smeared a smidge on her steak too.
She said it was good.
She prides herself on trying new things!
The recipe I'm giving you is simply what I made last night . . . you can easily increase the quantities for whatever you need. It's simply a "by taste" thing ---! This served my family of 4 with a bit left over.
Go forth and compound!
3 TBSP butter, softened
2-3 tsp. basil (I used my squeeze basil from the refrigerator)
sprinkle of sea salt (very lightly!)
a twist or two of fresh ground pepper
Place softened butter in a bowl.
Add the seasonings.
Stir together well. Taste; adjust accordingly. (We like basil, so there was no mistaking there was basil in the butter!)
Refrigerate until ready to use. I had mine in the refrigerator for about 5 minutes . . . so don't worry, this can be a last minute thing!
Serve on corn, french bread, chicken, noodles, etc! Be creative!