Compound Butter

• 8 Tablespoons Unsalted Butter, Room Temperature
• 1 Tablespoon Fresh Rosemary, Finely Chopped
• 1 Tablespoon Fresh Italian Flat Leaf Parsley, Finely Chopped
• 1 pinch Salt

1. Begin by adding your butter to a mixing bowl. Keep in mind that you want it to be room temperature so that you can easily work with it. Toss in the chopped herbs, salt, and pepper, and give it a good mix.
2. Next, lay out a large piece of plastic wrap, about 12 inches long. Place the butter to the middle of the plastic wrap, into an oblong shape if you can. Next place the plastic wrap over the butter, and begin rolling into a cylinder, trying to keep it as tight together as possible. The tighter the better as it will press the butter back together.
3. Once you have it in a tight cylinder shape, place it in the freezer for at least 3 hours. When you are ready to use, cut it into a medallion and remove any plastic wrap. Add the medallion to grilled meats or vegetables.
4. Compound butter not only makes a great presentation on the plate, but it is packed full of wonderful flavor. I'm a huge fan of rosemary, which is why I used it in this compound butter recipe, but the possibilities are endless. So the next time you are having a get-together, make some compound butter and surprise your guests. Enjoy.

unsalted butter, fresh rosemary, fresh italian, salt

Taken from tastykitchen.com/recipes/condiments/compound-butter/ (may not work)