If you've bought the Trader Joe's butter with parmesan, garlic and herb ...

[Anonymous]

Would you please tell me what you use it with?

[Anonymous]

Vegetables
Eggs
Bagels

[Anonymous]

I didn’t know this exists- thank you, OP - but I now plan to buy it and will at a minimum use it basically every time I saute or bake something for dinner - veggies, chicken, etc. - that matches the flavor profile (which is quite often). For example, tonight I plan to roast chicken breasts and broccoli seasoned in s/p, oregano, basil, lemon zest, crushed red pepper - if I had that butter I’d toss the cooked chicken and broccoli with a couple of pats, and could stir a pat into the rice along side.

[Anonymous]

Anonymous wrote:I didn’t know this exists- thank you, OP - but I now plan to buy it and will at a minimum use it basically every time I saute or bake something for dinner - veggies, chicken, etc. - that matches the flavor profile (which is quite often). For example, tonight I plan to roast chicken breasts and broccoli seasoned in s/p, oregano, basil, lemon zest, crushed red pepper - if I had that butter I’d toss the cooked chicken and broccoli with a couple of pats, and could stir a pat into the rice along side.

Ah, okay, This is where I'm getting stuck - I don't put butter on chicken or in rice.

[Anonymous]

Here is a link on how to use compound butter.

https://www.google.com/search?q=how+to+use+compound+butter&client=safari&sca_esv=fb57592daf8c32c6&hl=en-us&ei=rWCFZ9_8E9LR5NoPzNKCyQg&ved=0ahUKEwifh7PzrvOKAxXSKFkFHUypIIkQ4dUDCBA&uact=5&oq=how+to+use+compound+butter&gs_lp=Egxnd3Mtd2l6LXNlcnAiGmhvdyB0byB1c2UgY29tcG91bmQgYnV0dGVyMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHSLsSUOcQWJQRcAF4ApABAJgBAKABAKoBALgBA8gBAPgBAZgCAqACG8ICChAAGLADGNYEGEeYAwDiAwUSATEgQIgGAZAGCJIHATKgBwA&sclient=gws-wiz-serp

[Anonymous]

Anonymous wrote:Here is a link on how to use compound butter.

https://www.google.com/search?q=how+to+use+compound+butter&client=safari&sca_esv=fb57592daf8c32c6&hl=en-us&ei=rWCFZ9_8E9LR5NoPzNKCyQg&ved=0ahUKEwifh7PzrvOKAxXSKFkFHUypIIkQ4dUDCBA&uact=5&oq=how+to+use+compound+butter&gs_lp=Egxnd3Mtd2l6LXNlcnAiGmhvdyB0byB1c2UgY29tcG91bmQgYnV0dGVyMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHMgQQABhHSLsSUOcQWJQRcAF4ApABAJgBAKABAKoBALgBA8gBAPgBAZgCAqACG8ICChAAGLADGNYEGEeYAwDiAwUSATEgQIgGAZAGCJIHATKgBwA&sclient=gws-wiz-serp

Thanks! I didn't realize it had a fast shelf life in the fridge - I will begin using tonight for sure.

[Anonymous]

OP, you can also pop it into the freezer if you don’t use it fast! It’s fat so will still slice ok.

[Anonymous]

Anonymous wrote:OP, you can also pop it into the freezer if you don’t use it fast! It’s fat so will still slice ok.

Excellent, thanks! I may just do that with some of it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I didn’t know this exists- thank you, OP - but I now plan to buy it and will at a minimum use it basically every time I saute or bake something for dinner - veggies, chicken, etc. - that matches the flavor profile (which is quite often). For example, tonight I plan to roast chicken breasts and broccoli seasoned in s/p, oregano, basil, lemon zest, crushed red pepper - if I had that butter I’d toss the cooked chicken and broccoli with a couple of pats, and could stir a pat into the rice along side.

Ah, okay, This is where I'm getting stuck - I don't put butter on chicken or in rice.

I’m that PP and I usually cook in olive oil and don’t add butter at the end, but butter is a nice finisher (and I suspect whenever you have rice outside of your home and note how good it tastes, it is bc the chef added a pat of butter at the end 😊).

[Anonymous]

Just last week I used a meal prep service and they had me steam and then brown cauliflower in a skillet and then add a similar compound butter once the cauliflower was cooked. It was really good.

[Anonymous]

I didn't know TJ's has one, but I buy the Banner butter or the fresh compounded butter from WF and use it all the time.
- Add to couscous, rice
- Tuck under the skin of a whole chicken to roast
- Top fish to steam en papillote
- Melt and use it to roast vegetables
- Add instead of regular butter to mashed potatoes or pasta dishes (shrimp scampi is one example)
- Use for sauteeing things like spinach or broccoli rabe
There are a lot more! I actually find it pretty versatile if you like the flavor profile.