Directions

This flavoring/finishing butter is called a ‘compound ‘butter because it is ‘compounded’ of assorted ingredients. It has many variations and as many applications. Use it on grilled and roasted meats, vegetables, fish, and even on a finished omelet!

Here are a few pointers to lead you down the path of success:

a. Make sure the butter is completely at room temperature. Let it sit out for a least one hour before using. Preferably longer.

b. Make sure the shallots are so finely minced that they seemingly ‘disappear’- so you won’t bite into big raw chunks of shallots.

c. Ditto for the garlic, except mash it into a paste with the side of your knife and add it to the bowl of ingredients.

d. The parsley needs to be very fresh, washed, and completely dried before chopping. Pick the leaves off the stems and chop only the leaves.

e. Combine all the ingredients (parsley, shallots, garlic, chives (if using), lemon peel, salt & pepper) in a bowl and combine with a fork or the back of a large spoon.

f. Start with a small amount of lemon peel, salt, and pepper. Mix all the ingredients and taste. I suggest smearing a bit of the finished butter onto a piece of bread or a cracker. Adjust the seasoning to your liking.

g. And finally, I find it much easier to use a piece of plastic wrap to aid in rolling it into a log of even thickness and wrinkle-free. Four ounces of butter should yield one 4 to 5-inch log.

h. Chill the butter log until firm, at least 2 hours or longer. This butter freezes well, as well!

To Serve: Unwrap the chilled and firm butter and slice into 1⁄2-inch pieces. Slice and use the butter chilled. It will be easier to cut and will melt decoratively on the roasted meats.