Lemon Herb Compound Butter Food
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
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
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
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 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
ASPARAGUS WITH HERB BUTTER
Make and share this Asparagus with Herb Butter recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan, melt butter.
- Stir in tarragon and lemon peel.
- Simmer 2 minutes over low heat.
- Pour over warmed asparagus spears.
COMPOUND BUTTER
The name belies the simplicity of this flavor enhancer, readily made by blending herbs and other aromatics with softened butter. It is most classically affiliated with steaks and chops, but compound butter can be used almost any time in place of plain butter. Try some on poached, steamed, or grilled fish or vegetables; feel free to experiment with different herbs and other flavorings. Compound butters will keep for up to 1 week in the refrigerator or up to 2 months in the freezer (thaw in the refrigerator before using); slip the parchment-wrapped cylinders into resealable plastic bags before storing. Or, chill the logs until firm, then slice off rounds and freeze individual portions. If you plan to serve the butter soon after it's made, simply scrape it into ramekins or other small serving dishes instead of forming it into a log (cover with plastic and refrigerate until needed).
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge, such as the rim of a baking sheet, to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist ends to seal and tie with twine. Refrigerate until firm, about an hour. (Alternatively, transfer butter to ramekins for individual servings.)
- Substitute 2 tablespoons chopped rosemary and 1/4 cup chopped oil-cured olives for the herbs and salt.
- Substitute 2 tablespoons coarsely chopped dill and finely grated zest from 1 lemon for the herbs.
- Substitute 2 teaspoons finely grated orange zest and 1 tablespoon finely chopped oregano for the thyme and parsley.
- Reduce butter to 4 tablespoons (1/2 stick) and mix with 2 tablespoons each coarsely chopped fresh flat-leaf parsley and salt-packed capers (rinsed well and drained), 1 tablespoon finely grated lemon zest, and 1 minced garlic clove (about 1 teaspoon).
- Practically any herb can be blended with butter; here are some common ones to use, along with other flavorful additions: grated lemon zest, dill, rosemary, olives, capers, garlic, flat-leaf parsley, and oregano.
RIDICULOUSLY EASY HERB COMPOUND BUTTER
Bread and butter, like tomatoes and pasta, are such a perfect pairing that we take them for granted. Not anymore! An herb compound butter will wake up your taste buds and renew your appreciation for this duo. Besides, plussed-up butter is the easiest way to elevate a special dinner, especially in summer when the gardens and markets are bursting with fresh herbs. Chives, rosemary, oregano and garlic star in this recipe but really you could go in any direction you wish-lemon zest is a wonderful addition to compound butter.
Provided by By Paula Jones
Categories Condiment
Time 3h5m
Yield 8
Number Of Ingredients 6
Steps:
- In medium bowl, mix all ingredients.
- Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal.
- Refrigerate log until firm, about 3 hours. Slice into "coins" to serve.
Nutrition Facts : ServingSize 1 Serving
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