Compound Butter
Yield: Approximately ½ cup of compound butter
Ingredients:
- 1 stick unsalted butter, softened to room temperature
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely grated or minced
- Zest from 1 small lemon
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon kosher salt
Instructions:
- Combine Ingredients: Place the softened butter in a mixing bowl. Add the olive oil, grated garlic, lemon zest, chopped parsley, chives, rosemary, and kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Shape the Butter: Transfer the mixture onto a sheet of plastic wrap or parchment paper. Shape it into a log, rolling it tightly and twisting the ends to seal.
- Chill: Refrigerate the butter log until firm, making it easy to slice when needed
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