Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Herb Compound Butter

Share

Lobo
Moderator
Moderator

Posts : 19603
Thanked : 938
Join date : 2013-01-12

Herb Compound Butter

Post by Lobo on Tue 09 Feb 2016, 7:49 pm


Herb Compound Butter

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8
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.Feel free to use other herbs in this recipe, such as cilantro, tarragon or chervil.



  • Printer Friendly Version






  • 175

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

Directions:

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.
Williams-Sonoma Kitchen.

Related Tips


  • All About Herbs

    Current date/time is Tue 17 Jan 2017, 6:57 am