LEMON-HERB COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/3 cup
Number Of Ingredients 8
Steps:
- In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
LEMON PARSLEY BUTTER (A COMPOUND BUTTER)
Compound Butters such as this recipe for Lemon Parsley Butter are the simplest way to have wonderful rich flavor on hand at a moment's notice. I grow parsley in my herb garden and I have three lemon trees in my yard. This recipe suits my needs perfectly. Use this butter on steamed baby potatoes, on baked or grilled fish, on crackers as a spread, on pasta with a little fresh cream, on broiler toast, on a steak with crumbled bleu cheese.......and on and on and on. If you have never made a compound butter, it's about time you try. Bon Appetit!
Provided by Garrison Wayne @TheOrganizedChef
Categories Spreads
Number Of Ingredients 5
Steps:
- Place all the ingredients in a food processor and process until quite smooth. It is easier if the butter is slightly softened. Make sure the parsley is cleaned and spun dry before using. Use a pulse on/off action.
- Pack into several small crocks/ramekins and keep tightly covered in the fridge. Butter will keep several weeks, if not longer.
- To use, remove butter from fridge about 30 minutes before using, to soften.
LEMON PARSLEY BUTTER
A French tradition, compound butters are made with butter combined with other ingredients. Their buttery flavor pop can take something great to something REALLY great in a flash! Tightly wrapped in plastic wrap, they freeze for up to six months and thaw quickly. Use them just as you would butter. I love this one with fish, chicken, on crusty French bread and slathered on corn on the cob.
Provided by Tess Geer @dmsgrl
Categories Spreads
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
- Pack into a small dish, cover and refrigerate until firm. Will keep three days in the fridge and up to six months in the fridge.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
LEMON HERB BUTTER
This was an accidental compound butter that is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to steamed vegetables.
Provided by Karin Landers
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 0.3 g, Cholesterol 24.4 mg, Fat 9.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 16.8 mg, Sugar 0.1 g
LEMON COMPOUND BUTTER
Make and share this Lemon Compound Butter recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Combine all ingredients and blend well.
- Roll into a log, using plastic wrap.
- Use immediately or refrigerate for use in 1-2 days.
- To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.
Nutrition Facts : Calories 51.1, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 0.8, Carbohydrate 0.1, Protein 0.1
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
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