Condiment
Garlic and Herb Compound Butter
What does it taste like?
Fresh, earthy, and rich. This compound butter will elevate any steak you put it on, giving it an extra velvety texture without adding too much heaviness to the dish.
Recipe Notes
This butter can be made well in advance and stored in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
For a variation, you can add a small amount of Worcestershire sauce for depth or finely chopped shallots for extra flavor.
If you prefer a smoother butter, you might process the ingredients in a food processor before rolling into a log.
Cooking Method
Mixing
Ingredients
Serving Size: 8
Butter (1 stick (1/2 cup))
Garlic (2 cloves)
Fresh Parsley (3 tablespoons)
Fresh Rosemary (1 tablespoon)
Fresh Chives (1 tablespoon)
Lemon Zest (1 teaspoon)
Salt (1/2 teaspoon)
Black Pepper (1/4 teaspoon)
Instructions
- Ensure the butter is at room temperature to make it easier to mix.
- In a small bowl, mix together the butter, minced garlic, chopped parsley, rosemary, chives, lemon zest, salt, and black pepper until well combined.
- Lay out a piece of parchment paper or plastic wrap on a flat surface. Spoon the butter mixture onto the center of the paper.
- Form the butter into a log shape by rolling the paper around it. Twist the ends of the paper to seal the log.
- Refrigerate the butter log for at least 1 hour, or until firm. This can also be frozen for later use.
- When ready to serve with steak, slice off rounds of the compound butter and place them on hot steaks to melt.
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