Lemon Thyme Compound Butter
The recipe is very simple: Butter + Things You Like + Refrigerator.
The flavoring options are limitless.
To make compound butter, make sure the butter is room temperature.
Then put it in a bowl and mix in whatever you want.
To make it pretty and easy to portion out, it’s best to roll it into a log with parchment paper.
When you are ready to use it, slice some off the log…
Put it on steaks when they come out of the oven.
Same goes for fish.
You can throw it on mussels…
Or on pancakes.
Or give it as a gift.
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- 1 stick
- unsalted butter, softened
- 1 clove
- garlic, peeled
- 3 Tbsp
- fresh thyme leaves
- zest of 1 lemon
- 1/2 tsp
- 1 dash(es)
- cayenne pepper
1Place all the ingredients for the compound butter in a food processor.
2Puree until smooth and creamy.
3Scoop the compound butter onto wax paper and roll into a cylinder.
4Wrap the ends under and refrigerate.
You might want to label and date it. Refrigerated, it will keep for about two weeks. Frozen, about three months.