Rich, savory, and bursting with Italian flavor, this sun-dried tomato basil butter is a kitchen essential that adds a gourmet touch to even the simplest dishes. Whether you’re spreading it over a warm baguette or melting it onto a sizzling steak, this compound butter transforms ordinary ingredients into something special. With fresh basil, tangy sun-dried tomatoes, and a hint of garlic, it’s a versatile spread that comes together in minutes and keeps well for days.
This simple yet elegant recipe is ideal for anyone who wants to infuse their meals with bold Mediterranean flavor—without spending hours in the kitchen.
Why You’ll Love This Compound Butter
Elevates Everyday Meals
It’s amazing how a small dollop of flavored butter can completely transform a dish. Whether it’s slathered on fresh bread or melting over grilled vegetables, this butter delivers bold flavor in every bite.
Quick and Easy to Make
With just five simple ingredients and minimal prep, this recipe is effortless. It takes only minutes to mix together, and once chilled, it’s ready to use whenever you need it.
Multi-Purpose Flavor Bomb
Use it as a finishing touch for meats, a spread for toast, or even stir it into hot pasta for an instant sauce. It’s a flavor-packed addition to a variety of dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, room temperature | 1 cup (2 sticks) |
| Sun-dried tomatoes, drained and finely chopped | 2 tablespoons |
| Fresh basil, finely chopped | 2 tablespoons |
| Garlic, minced | 1/2 tablespoon |
| Salt | 1/4 teaspoon |
| Baguette or French roll | For serving |
Each component plays an important role. The butter provides a creamy, rich base, while the sun-dried tomatoes offer tang and texture. Fresh basil adds brightness, garlic brings warmth, and a pinch of salt ties everything together.
How to Make Sun-Dried Tomato Basil Butter
Step 1: Prepare the Ingredients
Start by ensuring the butter is at room temperature, which makes it easier to mix. Drain and finely chop the sun-dried tomatoes, finely chop the basil, and mince the garlic.
Step 2: Mix the Butter
Place the softened butter into a medium mixing bowl. Add the chopped sun-dried tomatoes, basil, minced garlic, and salt. Using a spoon, spatula, or hand mixer, combine the ingredients until evenly blended.
The mixture should look colorful and well-distributed, with no large clumps of herbs or tomatoes.
Step 3: Shape the Butter
Lay a piece of parchment paper or plastic wrap on a flat surface. Transfer the mixed butter onto it, then shape it into a log or a thick patty, depending on your preference. Wrap it tightly, sealing the ends if using parchment or twisting the ends if using plastic wrap.
Step 4: Chill Until Firm
Place the wrapped butter in the refrigerator for at least 1 hour, or until it becomes firm enough to slice. For faster results, you can place it in the freezer for 20–30 minutes.
Step 5: Slice and Serve
Once chilled, unwrap the butter and slice it into coins or wedges. Serve it immediately with a warm baguette, French roll, or use it as a finishing butter for steaks, grilled chicken, roasted vegetables, or pasta dishes.
Creative Ways to Use Sun-Dried Tomato Basil Butter
- On Bread: Slather it on toasted baguette slices for an easy appetizer or serve with warm dinner rolls.
- With Steak or Chicken: Add a slice to hot grilled meats as a flavorful finishing touch.
- Melted Over Pasta: Stir a spoonful into freshly cooked pasta for a quick and creamy tomato-basil sauce.
- Vegetable Glaze: Toss roasted veggies with a dab of this butter just before serving for an herbaceous upgrade.
- Baked Potatoes: Spread over baked or mashed potatoes instead of plain butter for extra depth of flavor.
This compound butter can easily become a staple in your fridge. The flavor is concentrated and powerful, so a little goes a long way.
Tips for Success
- Use quality butter: Since butter is the base, choose a good-quality unsalted butter for the best flavor.
- Soften naturally: Let the butter soften at room temperature for about 30–45 minutes. Avoid microwaving it, as it can melt unevenly and change the texture.
- Finely chop ingredients: The smaller you chop the tomatoes and basil, the better they’ll incorporate into the butter and distribute evenly.
- Customize it: Add a pinch of red pepper flakes for a bit of heat, or stir in grated Parmesan for an extra savory kick.
- Storage: Keep it tightly wrapped in the fridge for up to 1 week or freeze for up to 3 months. Slice off what you need and rewrap the rest.
FAQs
Can I use dried basil instead of fresh?
Fresh basil gives the best flavor and aroma. However, if you’re in a pinch, you can substitute with 1 teaspoon of dried basil, but the taste will be more muted.
Can I use oil-packed sun-dried tomatoes?
Yes! Just be sure to drain them well and pat dry with a paper towel before chopping to prevent the butter from becoming greasy.
Can I make this butter dairy-free?
Absolutely. Use a plant-based butter alternative—just ensure it’s firm enough to hold shape after chilling.
How long does compound butter last?
When properly wrapped, it will last in the refrigerator for up to 1 week, or in the freezer for up to 3 months. You can slice off portions as needed.
Can I double the recipe?
Yes, you can easily double or even triple the recipe. Make several logs and store them in the freezer for quick access whenever you need an instant flavor boost.
Can I serve this at room temperature?
Yes. Let the butter sit out for about 15 minutes before serving to make it easier to spread. Just don’t leave it out for more than 2 hours to avoid spoilage.
Final Thoughts
This sun-dried tomato basil butter is a simple recipe with incredible flavor payoff. Whether you’re entertaining guests, adding flair to weeknight meals, or just looking for a way to jazz up your bread, this butter delivers every time. It’s fast to make, easy to store, and packed with savory, herbaceous goodness.
Once you try it, you’ll wonder how you ever went without it. From casual dinners to gourmet spreads, this compound butter brings a touch of Italy to your table in the most delicious way possible.