Thyme, Marjoram & Orange Butter

By KeyIngredient

A powerhouse of Mediterranean flavors, use this butter spread over a crusty baguette, toss it with a fennel bulb and roast together or spread it over grilled or roasted lamb.

Ingredients

• 1 stick (1/2 c.) unsalted butter, softened
• 1 tbsp. fresh thyme*
• 1 tbsp. fresh marjoram*
• 1 tbsp. fresh sage, minced
• 1 tbsp. orange zest
• Remove leaves from stems on thyme and marjoram. Compost stems.

Preparation

Step 1

1. Place the butter in a medium-sized bowl.

2. Add additional ingredients.

3. Mash everything together with a fork.

4. Using a spatula, transfer mixture to a piece of parchment or waxed paper (alternatively, you can put the butter into shaped molds). Shape into a log.

5. Twist the ends of the paper up (like a piece of candy).

6. Transfer the roll to a plastic bag or freezer-proof container.

7. Place in the freezer until firm.

8. Slice off amounts as needed, or place in refrigerator and allow to thaw before use.

9. Compound butters will keep for up to two months once frozen.