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5 mg/ coinEasy

Steakhouse Chive & Thyme Butter, Cut by the Ruler

Baked Elf Chef
House Kitchen
Adapted from How to Make Compound Butter (& Easy Flavor Variations) – A Couple Cooks (A Couple Cooks · Sonja Overhiser) — rewritten with the infusion and dose worked in.
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Your dose · per coin

Written at 5 mg per coin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 12 coins · 60 mg total

85 g (6 tbsp) infused butter, calculated at 60 mg THC for the whole amount157 g (about 11 tbsp) unsalted butter, softened4 tbsp finely chopped chives2 tbsp finely chopped fresh thyme leaves¼ tsp garlic powder1 tsp kosher salt8 grinds black pepper
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Steakhouse Chive & Thyme Butter, Cut by the RulerILLUSTRATION

Steps

  1. Cut the plain butter into a dozen small cubes and leave them on the counter 15–20 minutes. Cubes soften evenly; a whole stick softens outside-in and stays hard in the middle. Skip the microwave entirely here — you want control, not a puddle.
  2. Brown the infused butter in a small pan over medium-low heat: it will foam, then go quiet, then the solids will toast to amber and smell like hazelnuts. Pull it the moment that happens and pour everything, solids included, into a cool bowl.
  3. Cool the browned butter until it is thick and opaque again but still soft, roughly 30 minutes in the fridge. Warm liquid butter would thin the base and the dose would pool at the bottom of the bowl.
  4. Smash the softened cubes and the cooled browned infused butter together against the side of the bowl, then stir hard until the mixture is one even tan colour throughout — at least a full minute of mixing.
  5. Add the chives, thyme, garlic powder, salt and pepper. Stir again until the herbs are evenly suspended, scraping the bottom of the bowl twice.
  6. Turn the butter out onto parchment or plastic wrap, fold the sheet over the top, and roll it into a log about 20 cm / 8 in long, pressing out air pockets as you go. Twist the ends.
  7. Refrigerate at least 2 hours until solid enough to slice cleanly. (Fifteen minutes in the freezer firms the outside, but give it the full fridge time before you cut — a log that is soft in the middle will not portion accurately.)
  8. Unwrap on a cold board, lay a ruler beside the log, mark 12 equal portions, then cut straight down at each mark. Stack the coins between squares of parchment.
  9. One coin goes on a hot steak, a pile of mushrooms or a bowl of pasta at the table, and it melts in under a minute. One per plate to start; wait before another.
  10. Label the container: Steakhouse Chive & Thyme Butter · 60 mg THC total · 5 mg per coin · 12 coins · made [date] · 21+ only.