Compound Butter Recipes
1 cup butter, softened
2 tablespoons lime zest
2 tablespoons lemon zest
3 garlic cloves, minced
1 tablespoon seeded and minced jalapeño pepper
1 teaspoon chopped fresh thyme
Salt and freshly ground pepper to taste
Stir together butter, lime zest, lemon zest, minced garlic, jalapeño pepper, and chopped fresh thyme. Season with salt and freshly ground pepper to taste. Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.
8 tablespoons unsalted butter
4 ounces goat cheese
1 teaspoon dried dill
2 1/2 tablespoons dried parsley
1 tablespoon chives
Combine all ingredients in the bowl of a food processor and process until smooth. Transfer to an 8-ounce crock, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
1 1/2 sticks butter
2 cloves garlic, minced
1 teaspoon fresh basil, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh parsley, minced
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon balsamic vinegar
Combine all ingredients. Spoon into a small serving dish, or roll it up in waxed paper or plastic wrap and chill.
1 1/2 sticks butter
1 teaspoon red bell pepper, minced
1 clove garlic, minced
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon balsamic vinegar
Combine all ingredients. Spoon into a small serving dish, or roll it up in waxed paper or plastic wrap and chill.
Roasted Garlic & Balsamic Butter
1 pound butter, salted
1/4 cup Balsamic vinegar
1 head roasted garlic, mashed
1 tablespoon chopped fresh thyme
1 tablespoon coarse ground black pepper
Soften butter. Mix butter with vinegar, garlic, thyme and pepper. Blend until incorporated. Serve with grilled vegetables, breads and meats, basting on the barbecue is great.
1/2 cup butter, room temperature
1 tablespoon dried leaf basil
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons minced parsley
Mix all ingredients until smooth. Spread on French bread or rolls; wrap in foil and bake at 325° until hot. Keep basil butter in refrigerator.
1/2 cup unsalted butter (1 stick)
2 tablespoons finely chopped black olives
1 1/2 teaspoons chopped fresh rosemary, sautéed
1 teaspoon chopped garlic
1 teaspoon ground black pepper
Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter; remove and let cool. Mix all ingredients with a wire whisk until well-combined. Fill the Butter Bell crock with the mixture and serve with French baguettes or freshly-baked sourdough rolls.
1/4 pound soft butter
1 tablespoon chopped or minced fresh dill
1/2 teaspoon minced fresh garlic
3/4 teaspoon lemon juice
Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)
Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends
Store in freezer until needed