Italian’O compound butter
Irisa Raina 9
Let your imagination run wild!
I’m not really sure how or when I first made this butter. I’ve been making it for some time now, its’ a really simple compound butter to make.
And garlicky good!
And this is probably one of the few recipes I make that I don’t add hot sauce to, I tried it once and didn’t like it…but if you’re in the mood give it a try.
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- 1 stick unsalted butter softened
- 2 & ½ teaspoons turbinado sugar
- 1 package .6 ounce zesty dry spicy italian seasonings
1Mix the butter, sugar and dry seasonings in a small container, if you plan on using it the day you make it, do it a few hours before you need it so the flavors can meld. Leave out at room temperature, if you are going to use it right away.
2You can make this ahead of time, and keep it in the refrigerator.
3This also freezes well, I will sometimes make a big batch of this and separate it into portions and freeze it.