Herbed Compound Butter - Dr. Mark Hyman

Herbed Compound Butter

Just in time for the Eat Fat, Get Thin Challenge, this recipe from my new cookbook, Eat Fat, Get Thin Cookbook, will make your food simply irresistible. Compound butter is a fantastic delivery system for rich flavor and good-quality fat. Melt this delicious butter into Pegan Diet–approved cooked vegetables. Slice 1⁄4-inch pats of the chilled butter and place them on fish or chicken before baking, or set them on top of just-cooked steaks and allow the butter to melt onto the meat. Click here to view PDF version. 

  • 1 pound unsalted, grass-fed butter, cut into cubes, at room temperature
  • 1⁄2 cup loosely packed fresh parsley leaves
  • 2 tablespoons roughly chopped fresh mint leaves
  • 1 tablespoon fresh rosemary leaves, minced
  • 2 sprigs thyme, leaves only, roughly chopped
  • 2 teaspoons sea salt
  • 1⁄4 teaspoon freshly ground black pepper
  1. In a food processor, pulse the butter cubes to break them up, 4 or 5 pulses. Scrape down the bowl and process until the butter is creamy and smooth, about 45 seconds. Add the herbs, salt, and pepper and process until well combined, about 1 minute.

  2. Cut a 12-inch square of parchment paper and lay it on the counter. Scoop the butter onto the bottom quarter of the parchment and form the butter into a log about 4 inches long, using the parchment paper to help you create a compact log. Wrap the log in the parchment and twist the ends so the package resembles a wrapped candy.

  3. Refrigerate until the butter is firm, at least 2 hours or up to 6 days, or freeze for up to 3 months.

Nutritional analysis per serving (2 tablespoons)

Calories: 212 • Fat: 24 g • Saturated Fat: 16 g • Cholesterol: 60 mg • Fiber: 0 g • Protein: 0 g • Carbohydrates: 2 g • Sodium: 290 mg

Send this to a friend