Compound Butter is a flavorful do-ahead trick for fast, delicious meals. This recipe uses shallots, lemon zest and herbs, but you can make your own variations with your favorite ingredients.
This is one of my favorite ways to get a yummy dinner on the table fast. Compound butter freezes well, so you can always have some on hand and its great in lots of dishes!
In case you’ve never heard of compound butter, its basically butter that is whipped with additional ingredients, like spices, herbs or other flavorings. You can serve it soft as a spread but usually it is re-hardened for use in other recipes.
This savory compound butter features lemon zest, parsley, chives and sauteed shallots. Classic flavors make it versatile, so when its hungry out and you are staring into the fridge and can’t think of what to make, grab something and pull this butter out of the freezer. There’s at least a 90% chance of success no matter how hangry you are. Dinner accomplished!
I get hungry just thinking about all the ways I am going to use this flavorful butter…
It’s great on
The possibilities are endless and all so very tasty!
Like these sauteed vegetables… a simple pat of butter and a delectable side dish is made! Yummy!
This compound butter recipe is one of my faves, but you can play around with other flavors. Change out the herbs, try lime or orange zest, or skip the shallots and try adding fruit! The sky really is the limit!
This is also a great trick for the holidays because it can be made in advance! Maybe its just me, but I can only eat so many casseroles. A big bowl of steamed veggies with a little butter is a welcome change from all the heavy holiday dishes! But wait there’s more! (Sorry, my morning coffee just kicked in)
This amazing butter would also be great as a turkey baste. Turkey+Butter=Yummy moist morsels of meat!
- 2 sticks of salted butter divided
- 1/2 cup shallots finely diced
- 4 tsp lemon zest
- 2 TB parsley finely chopped
- 1 TB fresh chives finely chopped
- Salt and pepper to taste
In a saute pan, melt 2 TB of butter over medium heat.
Add shallots and saute until translucent, about 3 minutes.
Place shallot mixture in refrigerator until butter is hardened.
In the bowl of an electric mixer, beat remaining butter until light and fluffy.
Add shallot mixture, herbs and zest and whip until thoroughly combined.
Season with salt and pepper to taste.
Roll butter into a log in a sheet of wax paper.
Refrigerate or freeze until firm.
Compound butter can be frozen for up to 3 months if wrapped tightly.