That new mixer is awesome! There are things I was only able to do at class or at work (more information coming soon).  One thing I like to make in class is compound butter. Take a stick of butter, let it get to room temperature,  then place in mixer and fold in other ingredients to make it more exciting.  You can do this manually but it’s a pain in the butt and the ingredients won’t spread across the butter evenly…….this is why you haven’t seen this on this blog yet. Mixer = game changer!

Equipment:

• Stand Mixer!
• Spatula

Ingredients:

• Unsalted butter at room temperature
• Fresh parsley and tarragon
• 5 garlic cloves, minced
• Kosher salt
• Whole egg, (optional)
• Parmesan Cheese (to top on bread)
• The bread I used is ciabatta, if you’re curious

Procedure

1. Place butter in mixer then set to a medium mix and cream it.
2. Slowly add ingredients. At this point you can wrap it in clear wrap and place in the refrigerator or you can apply it directly in something……..steamed vegetables, baked potato, baked bread, etc……
3. Only add the egg if you are going to place it on bread and bake it. It will add a little fluff to your butter…appearance people!
4. EAT IT!