Herbed Compound Butter
A compound butter — a stick of butter seasoned with herbs, lemon and garlic or shallots — is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
- Serves: 8 persons
- ½cup (1 stick) unsalted butter, softened
- 1tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
- 1tablespoon chopped fresh thyme or rosemary
- 1tablespoon minced parsley or chives
- 1teaspoon fresh lemon juice
- ¼teaspoon black pepper
- ¼teaspoon fine sea salt, more to taste
Step 1In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
Step 2Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.