Herb Compound Butter
Recipe from Michael Clauss.
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!
Prep Time
240 minutes
Cook Time
10 minutes
Yield
1 pound
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.