Bon Appétit magazine featured some great compound butter recipes this past month. I’ve tried out one so far, the Herb-Lemon Zest Butter, and I LOVE it. Now I want to try all of the others, and I’m thinking a sampler of different butters could be a great gift! These fun butters are pretty easy, and the final products can be frozen for up to 3 months.
First, while softening the butter, chop up any fresh herbs that you have on hand. I used dill, thyme, and cilantro.
Next, zest a lemon onto the herbs, and chop the softened butter into the mix to combine. Squish it all together into a log. Cover tightly in wax paper, and then foil, twisting the ends.
Freeze until firm. Then use a little disc whenever you need it! I recently put some on grilled salmon — delightful! Enjoy. :)