Compound butters are butter with at least one additional ingredient mixed with it, are very easy to make, and a simple way to take a plain dish to a meal to remember. For example, I make a Grilled Salmon that I top with maple compound butter that friends and family adore.
The first step is softening the butter to room temperature. The second step of mixing in the ingredients and the third step, which is optional, is to refrigerate the butter so the flavors have a chance to meld a bit more.
Herbs and spices are the most common such as dill and lemon or parsley and garlic however; sweet additions are just as tasty. I make an apricot compound butter and a cinnamon vanilla butter that will knock your socks off.
To store, simply return the mixed butter to the fridge to firm it back up. If you prefer to be able to slice your butter, shape it into a log on a piece of wax paper before refrigerating.
Enjoy this recipe for Dill, Parsley & Lemon Compound Butter and be sure to try a slice of it on fish or chicken.
Dill, Parsley & Lemon Compound Butter Recipe
8 tablespoons of high quality unsalted butter, room temperature
1/2 teaspoon of fresh dill or 1/4 teaspoon dried dill
1/4 teaspoon of fresh parsley
1 teaspoon fresh lemon rind
1. Place the butter and all seasonings in a bowl and using a fork, mix well.
2. Now you can either: wrap the mixture in wax paper, forming a log and refrigerate for at least an hour or place the butter into a glass container and refrigerate for at least an hour.
Find more from Jennifer by visiting: www.savoringthethyme.com