Compound butter is a delicious way to add extra flavor to any of your summer favorites this season.
Ingredients
For this compound butter, you will need:
2 sticks of unsalted butter (it’s important that it’s unsalted so you can control how much salt goes into it)
1 teaspoon of fresh rosemary
2 teaspoons of fresh thyme
2 teaspoons sherry vinegar
2 teaspoons fresh parsley
1/4 cup of minced shallots
2 teaspoons of fresh lemon juice
1/2 tablespoons of salt and 1/4 teaspoon of pepper or more to taste
Instructions
- First, start by chopping up all your herbs very finely. You don’t want to have too big of pieces since they’re going straight into the butter.
- Then add all the ingredients into a bowl and use an electric hand whisk to mix everything together.
- Get out a big piece of plastic wrap and lay the compound butter onto it, and use your hands to mold it into a log-like shape.
- Then fold the plastic in half over itself and press the plastic against the log to create a seal.
- Start rolling the butter so a tighter log forms, while one hand twists an end forwards and the other backward.
- Leave it in the fridge for at least 30 minutes to chill and firm up, and then you can use it for up to 2 weeks in the fridge or freeze it for 2 months!
