Australian native herb butter is a compound butter prepared with a variety of Australian native herbs and edibles. Here’s how to make it.
Compound butter refers to softened butter which is mixed with a range of ingredients such as herbs and spices. For my recipe, I used salted butter as the salt enhances the flavours but you can use unsalted butter if you wish.
In my garden, I grow a wide range of Australian native bush foods. Each of the botanicals I have selected contributes a unique flavour profile.
Native thyme adds a mint-like quality and peppery flavour while olearia ghost town brings a pungent herbaceous and peppery note. Sea parsley has a herbaceous and salty flavour while river mint adds a spearmint-peppermint note. Native oregano has a mint-oregano flavour with a mild citrus tang and old man saltbush adds a touch of salinity. Geraldton wax leaves contribute for a citrus element while Tasmanian pepperberry adds a little heat and a fruity spice note.
The Australian native herb butter can be used to flavour meat, fish, pasta, baked potatoes, chicken, turkey, kangaroo meat, pork and vegetables. It’s also delicious slathered on freshly-baked sourdough bread.
Tips for Making Compound Butter
- Always use fresh herbs, not dried, for better flavour.
- Use real butter not margarine or substitutes.
- You could add minced garlic to the mix.
- This recipe is very flexible so play with the ratios and whatever Australian native edibles is growing in your garden.
Australian Native Herb Butter Recipe
Original recipe created by Corinne Mossati
- 250g salted butter, softened at room temperature
- native thyme leaves
- olearia ghost town leaves
- native oregano leaves, chopped
- river mint leaves
- sea parsley leaves
- old man saltbush leaves, crushed into flakes
- Geraldton wax leaves, chopped
- Tasmanian pepperberry, cracked
- Rinse the herbs thoroughly and allow them to air dry prior to chopping.
- Chop the softened butter and place in a bowl.
- Add all the herbs and mash together to combine.
- Tip the contents of the bowl onto a flat sheet of baking paper then roll tightly into the shape of a log. Twist the ends and tuck them beneath the log.
- Place the log in a ziplock bag rolled into shape and put in the freezer.
- The compound butter is ready to use when it is firm.
- To use, simply unwrap the log and slice the desired amount. It keeps at best between 5 to 6 months when stored properly in the freezer.
If you make this recipe, don’t forget to tag @the.gourmanticgarden on instagram.