Compound Butter

Just about the only way to make butter any better than it already tastes is to add fresh herbs. This compound butter recipe is just a jumping off point – you can use any herbs or spices. Try cinnamon and sugar, rosemary and chives, a Cajun spice blend, or truffle oil and garlic! This iteration is absolutely perfect for fish. Pan fry some halibut then top it with a slice of this butter and the lemon and dill flavor will impress everyone at the table. I prepare large batches of different flavors of compound butter and freeze them. It’s so easy to pop it out of the freezer, slice off a chunk, and melt it over fish or warm bread. Use it all or re-wrap and toss it back in the freezer for another day.

By: admin

October 22, 2018
10 min
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Ingredients

2 sticks of butter at room temp
2 t garlic, finely chopped
2 T minced garlic chives or regular chives
6 stems fresh dill (remove leaves from stem)
zest of one lemon
juice of one half of lemon
salt & pepper to taste

Directions

Step 1: Add your room temperature butter to a food processor and zip it a few times to get the butter loosened up. If you have a small one (like below) this will work best.
Step 2: Add in the garlic, chives, zest, lemon juice, salt and pepper. Pulse it in the blender a few times until it’s all mixed together. Use a rubber scraper as needed to clear the sides of the food processor.
Step 3: Taste the butter…yes, taste it all on its own! Customize to your flavor preference. Love some tang? Add more lemon juice. Want some heat? Add in some cayenne pepper. Play with it until you like it.
Step 4: Lay out three squares of plastic wrap. My favorite brand is the Kirkland one at Costco because it has the razor slider that cuts it for you! Split the butter into three equal parts onto the plastic squares and roll them up into little logs. Pop them into the freezer and bring them out for melting over fresh, hot seafood or vegetables or let it warm to room temp again and spread over freshly baked bread or crackers.