by kirra » Mon Dec 03, 2007 9:48 pm
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.
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
Preparation:
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.
[size=150][b]Herb Compound Butter[/b][/size]
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.
[b]Ingredients:[/b]
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
[b]
Preparation:[/b]
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.