Compound butter is a great way to add both extra fat and taste to your meal. And eating keto/LCHF is just so easy during summer, I find. Some good meat on the BBQ, lots of fresh veggies and a slice or two of compound butter.
I almost always have a few different types in my fridge. Garlic butter is a staple, some sort of herbal butter (I like parsley or sometimes parsley together with lemon or parmesan or both), bearnaise butter or the lazy bearnaise, as we call it – also delicious. And now also bacon butter. This bacon butter is delicious and I can’t believe I haven’t made that before!
This week my kids are in the summer house with their grand parents meaning that Søren and I have 5 days all to ourselves. I don’t think we have had five days without kids since they were born 10 years ago. Well, apart from New York but it feels very different since we’re the ones who stayed home this time.
It’s not like we have something spectacular planned. Mostly just working. Also, we’re going to a Coldplay concert tomorrow and Friday, we’re having some friends over for dinner. But that’s all, really.
Later this month, we’ll be going down to South of France to stay with my dad and his wife for a week. That place is just heaven on earth.
- 200g of salted butter
- 100g of bacon
2. Place the bacon slices on a baking plate lined with parchment paper and put it in a cold oven. Turn the oven on 400°F/200°C and set the timer for 15 minutes. In my oven, this gives me perfectly cooked bacon but every oven is different so adjust the time to fit yours.
3. Take out the bacon and leave them on some kitchen paper to cool.
4. Chop the crispy bacon slices finely with a knife.
5. Put the now softened butter and the bacon bits in a bowl and combine the two.
6. Transfer the bacon butter onto a piece of parchment paper and roll it into a log, using the edges to form a tight log.
7. Put it back in the fridge for a few hours and allow it to harden again. Slice it up before serving.