A compound butter or herb butter is a great way to dress up corn-on-the-cob, veggies of all kinds, chicken, fish, prawns, pork, steak, you name it.
What's a compound butter? It's just butter mashed up and mixed with herbs or spices which then flavor the butter. You can either use it right away, or roll it up in plastic wrap and refrigerate it for later. Just cut slices from it to flavor steaks, chicken, shrimp, veggies or pasta.
Here's one of my favorite compound butter recipes, Southwestern style, with cilantro and lime. Do you ever make herbed butters? If so, what's your favorite combo?
Cilantro Lime Compound Butter
- 8 Tbsp unsalted butter, room temperature (slightly softened)
- 1/4 cup finely chopped cilantro, packed
- 1 Tbsp fresh squeezed lime juice
- 1/2 teaspoon lime zest (optional)
- 1 teaspoon salt
Mix together the chopped cilantro, lime juice, lime zest, and salt in a medium bowl.
Smash the softened butter into the cilantro lime mixture and mix it until the cilantro is well distributed.
To save the butter for later, wrap it up in plastic wrap in the shape of a log and refrigerate until stiff. To use, just unwrap and slice from the butter log.
Serve with corn-on-the-cob or over your favorite fill-in-the-blank.
Great over steak!
Lavender Herb Butter from My Life as a Reluctant Housewife
A Quartet of Compound Butters by Heidi of 101 Cookbooks