Herb Compound Butter
(from jerseyjenny’s recipe box)
Butter blended with other ingredients is known as a compound butter. Here, we use fresh herbs plus lemon zest and juice to flavor the butter, which is excellent with everything from corn on the cob to grilled fish.
Source: Williams-Sonoma
Prep time: 10 minutes
Cook time: 120 minutes
Serves 8 people
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh chives
- 1 tsp. lemon zest
- 2 tsp. fresh lemon juice
- Salt and freshly ground pepper, to taste
Directions
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In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavorings until smooth and well blended.
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Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours.
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Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 Tbs.