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
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.
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.
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