Step 1

Whisk together the Greek or poultry seasoning blend, garlic paste, lemon zest, parsley, and olive oil, then allow it to rest at room temperature for 10–15 minutes.

Step 2

While that rests, blend the softened butter and the salt in a large mixing bowl.

Step 3

Combine the olive oil mix to the butter, blending thoroughly until completely incorporated. While combining, add the fresh lemon juice and whisk until it’s well blended.

Step 4

Begin using the compound butter after blending, or refrigerate for up to 2 weeks in a sealed container.

Step 5

For longer storage, up to 6 months in the freezer is another option. Transfer the compound butter to the center of a parchment paper sheet. Roll the sheet into a log about 2–3 inches around, tightly roll the ends of the parchment paper, then wrap the whole log with heavy-duty aluminum foil.

Step 6

Let the rolled compound butter rest on a flat surface in your freezer for 24 hours.

Step 7

Take the butter log out of the freezer and cut into pieces that are about ¼ to ½ inches thick. Place the sliced butter in a sealed container and put it back in the freezer.

Step 8

When it’s time to use the compound butter, take out only as many pieces as you need and allow them to rest for 30 minutes on the counter before use.