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.
- 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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