2 pounds butter, unsalted, softened
see notes for variations flavoring
1. Mix flavoring with softened butter. Form into 3/4-inch-diameter logs or cube.
2. Refrigerate until firm enough to slice.
3. Use for meats, pasta, rice, vegetables, and breads. A 1/4-inch slice equals 1 tsp; a 3/4-inch slice equals 1 Tbsp.
Yield: 2 pounds
Notes: Compound butter may be tightly wrapped in foil and frozen. Freeze for no more than 1 month.
VARIATIONS:
Basil Butter. Add 4 cups fresh basil leaves; 3 cloves garlic, minced; and 1/4 cup lemon juice.
Dill Butter. Add 2 cups minced dill or 1/2 cup dried dill weed and 1/4 cup lemon juice. Use on potatoes and other cooked vegetables, rice, and fish.
Herb Butter. Add 1 cup finely chopped chives, 1 cup finely chopped fresh parsley, 14/ cup fresh tarragon, and 1 tsp lemon juice.
Lemon Butter. Add 1 cup lemon juice, 2 tsp lemon zest, and 1/4 cup Dijon-style mustard (optional).
Mustard Butter. Add 10 oz minced scallions, 8 oz whole grain mustard, 1 oz chopped fresh parsley, 1/4 cup lemon juice, and 1/2 tsp ground red pepper.
Parsley Butter. Ad 2 cups finely chopped fresh parsley. Use on potatoes and other vegetables, rice, fish, soups, and sauces.
Parsley Lemon Butter. Add 2 cups finely chopped fresh parsley and 3/4 cup fresh lemon juice.
Red Pepper Butter. Add 1 cup sweet red pepper, finely chopped; 1 cup yellow onion, finely chopped; and 8 cloves garlic, finely minced.
see notes for variations flavoring
1. Mix flavoring with softened butter. Form into 3/4-inch-diameter logs or cube.
2. Refrigerate until firm enough to slice.
3. Use for meats, pasta, rice, vegetables, and breads. A 1/4-inch slice equals 1 tsp; a 3/4-inch slice equals 1 Tbsp.
Yield: 2 pounds
Notes: Compound butter may be tightly wrapped in foil and frozen. Freeze for no more than 1 month.
VARIATIONS:
Basil Butter. Add 4 cups fresh basil leaves; 3 cloves garlic, minced; and 1/4 cup lemon juice.
Dill Butter. Add 2 cups minced dill or 1/2 cup dried dill weed and 1/4 cup lemon juice. Use on potatoes and other cooked vegetables, rice, and fish.
Herb Butter. Add 1 cup finely chopped chives, 1 cup finely chopped fresh parsley, 14/ cup fresh tarragon, and 1 tsp lemon juice.
Lemon Butter. Add 1 cup lemon juice, 2 tsp lemon zest, and 1/4 cup Dijon-style mustard (optional).
Mustard Butter. Add 10 oz minced scallions, 8 oz whole grain mustard, 1 oz chopped fresh parsley, 1/4 cup lemon juice, and 1/2 tsp ground red pepper.
Parsley Butter. Ad 2 cups finely chopped fresh parsley. Use on potatoes and other vegetables, rice, fish, soups, and sauces.
Parsley Lemon Butter. Add 2 cups finely chopped fresh parsley and 3/4 cup fresh lemon juice.
Red Pepper Butter. Add 1 cup sweet red pepper, finely chopped; 1 cup yellow onion, finely chopped; and 8 cloves garlic, finely minced.
Last edited by a moderator:
