Creole-Style Compound Butter

Step 1

Whisk together the Creole seasoning blend, garlic paste, lemon zest, chopped parsley, minced shallot, and olive oil. Allow it to sit at room temperature for 10–15 minutes.

Step 2

While waiting, blend the salt into the softened butter in a large mixing bowl.

Step 3

Add the olive oil mixture to the butter mixture and blend thoroughly until completely incorporated. While combining, add the fresh lemon juice and continue whisking until well blended.

Step 4

The compound butter can be used immediately after blending, or it can be stored in the refrigerator in a sealed container for up to 2 weeks.

Step 5

For longer storage, the butter will last up to 6 months in the freezer. To freeze, scoop the compound butter into the center of a sheet of parchment paper and roll the sheet into a log about 2–3 inches in diameter. Roll the ends of the parchment paper tightly then wrap with heavy-duty aluminum foil.

Step 6

Place the roll on a flat surface in your freezer for 24 hours.

Step 7

Remove from the freezer, slice the butter roll every ¼ to ½ inch, then put the slices back into the freezer in a sealed container.

Step 8

Remove only what you need when serving and allow it to rest on the counter for 30 minutes before use.