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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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I was looking for a versatile compound butter that would go well with beef, chicken and seafood. This is what I came up with. Cook time is chill time. Ingredients:
1 head garlic (roasted, and cloves removed) |
1/2 cup sweet creamy butter (1 stick) |
1 lemon (zest, and juice of) |
1/4 cup flat leaf parsley (minced) |
1/4 teaspoon cracked black pepper |
1 tablespoon olive oil |
Directions:
1. Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
2. Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
3. Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
4. Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
5. Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.
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