"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
Ingredients
Makes about ½ cup
2
½
½
½
Preparation
Step 1
Mix parsley, lemon juice, and salt into butter in a small bowl. Season with pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
Step 2
Do Ahead: Butter can be made 2 days ahead. Keep chilled.
Nutrition Per Serving
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Reviews (12)
Back to TopLove this simple and versatile recipe. It really elevates everything you add it to, whether a nice grilled trout, a piece of crusty bread or some fresh string beans. Noting that I reduce the salt somewhat if using sea salt versus kosher salt…in the past I’ve remedied the saltiness by just folding in an additional 2 T of butter which cuts the salt without impacting the herbal and citrus notes. Yay to compound butters!
Pekio Meow
Portland Oregon
9/18/2022
Shape it into a cylinder. Wrap it in plastic wrap. Freeze it solid. Before you serve a nice cut of beef, pork, fish, even chicken, slice two rounds about 1/4 to 1/8 inch thick and place them on top of the meat choice while it’s still piping hot. Set it down in front of your guests quickly and they see this rich wafer of herbed butter melting over the meat...the aroma of the meat and the melting butter are great ways to make the occasion memorable.
Mark
Houston
2/12/2021