Name: Herbed Compound Butter
Total time: 10 min
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced; 1 tablespoon chopped fresh thyme or rosemary; 1 tablespoon minced parsley or chives; 1 teaspoon fresh lemon juice; 1/4 teaspoon black pepper; 1/4 teaspoon fine sea salt, more to taste

A compound butter — a stick of butter seasoned with herbs, lemon and garlic or shallots — is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it  whenever you want to add  herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of <a href="https://cooking.nytimes.com/new-essentials-french-cooking">The New Essentials of French Cooking</a>, a guide to definitive dishes every modern cook should master. <a href="https://store.nytimes.com/products/new-essentials-of-french-cooking">Buy the book.</a>

Herbed Compound Butter

(1 stick) unsalted butter, softened

shallots

thyme

parsley

lemon juice

black pepper

fine sea salt, more to taste

In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.

Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Herbed Compound Butter

Total: 10 minutes

Servings: 8

Cost: $3.16 /serving

Author : Melissa Clark

Ingredients

Instructions

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