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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

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Herb Compound Butter

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Herb Compound Butter Empty Herb Compound Butter

Post by Lobo Tue 09 Feb 2016, 7:49 pm

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Herb Compound Butter
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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.






  • 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.

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