Herb Compound Butter
Summary
| Yield | |
|---|---|
| Source | Recipe from Michael Clauss. |
| Prep time | 4 hours |
| Cooking time | 10 minutes |
| Total time | 4 hours, 10 minutes |
Description
Turn up the volume with this herb compound butter recipe. Great way to use fresh herbs from your garden or CSA! Great addition to grilled meats, fish or a slice of bread. This recipe is simple and will last in your fridge for up to 2 months or in the freezer for up to 6!
Ingredients
12 ounces
butter, unsalted (room temperature) 3 tablespoons
parsley (chopped) 1 tablespoon
thyme (chopped) 1 tablespoon
rosemary (chopped) 2 tablespoons
shallots (minced) 1 tablespoon
lemon zest 1 teaspoon
sea salt 1 teaspoon
black peper (coarse ground)Instructions
Combine all ingredients in a mixing bowl and smash together to combine. Transfer mixture to a piece of parchment paper and roll into a log – 2” diameter. Chill for 4 hours or freeze before using.
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