Herb Compound Butter
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.Feel free to use other herbs in this recipe, such as cilantro, tarragon or chervil.
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
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.
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.
Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 Tbs.
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.
Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 Tbs.