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.
COMPOUND BUTTER
A mixture of butter and other ingredients makes a compound butter, which can be used as a kind of insta-sauce on top of cooked meat, vegetables or fish. A classic variety is maître d'hotel butter, which uses thyme and lemon juice as flavoring agents. But a cilantro-and-lime-juice compound butter is a marvelous thing to apply to fish, and you could even think of adding a tiny dice of jalapeño pepper to the mix. Lemon-basil is terrific as well - you could add some garlic to that and omit the shallots. Some cooks take maître d'hotel butter and add Roquefort cheese to it as a topping for steak. Compound butter is a theme on which to improvise. The following recipe provides the basic instructions.
Provided by Sam Sifton
Categories dips and spreads
Time 10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making ahead of time, roll it tightly in a sheet of plastic wrap and refrigerate or freeze until ready to use.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 5 milligrams, Sugar 1 gram, TransFat 1 gram
SPRING VEGETABLES WITH SHALLOTS AND LEMON
Categories Bean Vegetable Side Sauté Vegetarian Quick & Easy Lemon Asparagus Spring Healthy Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté snap peas with salt to taste, stirring occasionally, until crisp-tender and add in shallots.
- In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally, until crisp-tender. Add fava or lima beans and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
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- Hot Honey Butter. Use a hot sauce that isn’t just heat and vinegar but has a personality of its own. We like Frank’s. Get This Recipe.
- Food Processor Butter. Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.
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- Slow Cooker Miso-Butter Roast Chicken and Potatoes. Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.
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- Charred Scallion Butter. Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks. Get This Recipe.
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