Compound Butter Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) (For herb butter:) | |
| Cilantro tarragon | 2 Teaspoon, dried (For herb butter:) | |
| Parsley | 2 Tablespoon, chopped (For herb butter:) | |
| Salt | 1/2 Teaspoon (For herb butter:) | |
| Pepper | 1/2 Teaspoon (For herb butter:) | |
| Butter | 1/2 Cup (16 tbs) (For lemon butter:) | |
| Parsley | 4 Tablespoon, chopped (For lemon butter:) | |
| Lemon juice | 2 Tablespoon (For lemon butter:) | |
| Lemon zest | 2 Teaspoon, finely grated (For lemon butter:) | |
| Salt | 1/2 Teaspoon (For lemon butter:) | |
| Pepper | 1/4 Teaspoon (For lemon butter:) | |
| Butter | 1/2 Cup (16 tbs) (For mustard butter:) | |
| Dijon Mustard | 3 Tablespoon (For mustard butter:) | |
| Spring onions | 2 Tablespoon, chopped (For mustard butter:) | |
| Parsley | 1 Tablespoon, chopped (For mustard butter:) | |
| Lemon juice | 2 Teaspoon (For mustard butter:) | |
| Salt | 1/2 Teaspoon (For mustard butter:) | |
| Pepper | 1/4 Teaspoon (For mustard butter:) |
Directions
MAKING
1. Select the butter that complements the food being served.
2. In a bowl beat the butter with a wooden spoon or hand-held mixer until smooth.
3. Gradually beat in all the remaining ingredients and mix well.
4. Form the butter mixture into a rough log about 4 inches. (10 cm) long and 1 inch (2.5 cm) in diameter.
5. Wrap in a plastic wrap and chill until firm and ready to serve.
SERVING
6. To serve, cut into slices 1/2 inch (12 mm) thick.
1. Select the butter that complements the food being served.
2. In a bowl beat the butter with a wooden spoon or hand-held mixer until smooth.
3. Gradually beat in all the remaining ingredients and mix well.
4. Form the butter mixture into a rough log about 4 inches. (10 cm) long and 1 inch (2.5 cm) in diameter.
5. Wrap in a plastic wrap and chill until firm and ready to serve.
SERVING
6. To serve, cut into slices 1/2 inch (12 mm) thick.
Chef
