Monday, June 16, 2014

Lemon-Herb Compound Butter

I've made compound butters before, but, apparently I've never blogged it. This is definitely a recipe to have in your repertoire; it's easy and adds a delicious sophistication to dishes. Just make sure you use a good quality butter. I like Plugra.

This is incredibly flexible. Use whatever herbs you have. Use garlic instead onions, if you like. Be creative! I used this on top of roasted fish tonight. Stay tuned for that recipe...

  • 8 oz butter, slightly softened
  • 1 spring onion, diced
  • zest from 1 organic lemon 
  • 1 T fresh dill, chopped
  • 1 T fresh cilantro, chopped

In a small mixing bowl, combine ingredients, mix until smooth. Press the blended butter back into a rectangle shape, wrap in parchment paper, and refrigerate until solid again. You can also form cylinders or simply use it soft.

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