Lemon Garlic Compond Butter

Compound butters can add a layer of flavor and decadence to just about any dish.  From steamed rice, and potatoes to fresh pasta and steak.  Note:  fresh herbs and fresh juices will give you a better flavor.

Lemon Garlic Compound Butter

1/2 c softened unsalted butter

juice of 1/2 lemon

zest of 1/2 lemon

2 garlic cloves, finely minced

3 T flat leaf parsley, finely minced

Place the softened butter in a bowl and mix with a hand mixer until very creamy.  Add the lemon juice and mix until well incorporated, scraping as needed.  Add the rest of the ingredients and mix, scraping as needed.  Add salt and pepper to taste and mix.

Scrape mixed butter out onto a piece of wax paper and form into a log using a bench scraper to keep the butter together.

Wrap and twist the ends.  Refrigerate for a few hours to several days or freeze for up to 6 months.  Slice off and melt in pasta, rice, potatoes, over steak, or use in a beurre blanc sauce, over freshly baked bread, anywhere you would use butter.

Some of my favorite alternatives:   Sun-dried tomatoes, fresh basil and garlic; lime juice, tequila and salt; red wine; sugar, cinnamon, and vanilla paste; cilantro, green onions, and garlic, lemon juice and rosemary, cilantro, jalapenos, and green chilies; blood orange juice and white wine.  Use measurements to your taste, just make sure everything is finely minced so the ingredients mix nicely and be careful not to add too much liquid, butter can only incorporate a little liquid.  And remember – you can always add more if the flavor isn’t strong enough but you can’t take away.