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Basil Butter




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!

Basil Butter
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!



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