Servings: 8 servings
Calories: 75kcal
Cost: $3
Ingredients
- 6 tbsp unsalted butter room temperature
- 1/2 tbsp minced garlic or shallot
- 2 tsp grated lemon peel
- 1/2 tsp coriander seeds
- 1 tsp pink peppercorns or 1/2 tsp black peppercorn
- 1/2 tsp fine sea salt
- 2.5 tbsp finely chopped chervil optional
- 1.5 tbsp finely chopped chives
- 1.5 tbsp finely chopped tarragon
- 1 tbsp finely chopped parsley
- 1/2 tbsp thyme leaves
- 2 tsp finely chopped sage
- 1/2 tsp finely chopped marjoram/oregano
Instructions
- In a mortar and pestle, grind the coriander seed, black peppercorn and salt
- Add the minced garlic and grated lemon peel and make a paste
- Combine the softened butter, minced garlic, grated lemon peel, and the chopped assortment of herbs to the spiced garlic paste
- Gently blend everything together until well incorporated, allowing the flavors to meld harmoniously
- Lay out a sheet of plastic wrap and transfer the butter mixture onto it
- Roll it tightly, forming a compact log with the plastic wrap
- Twist the ends of the plastic wrap to secure the shape, then refrigerate the compound butter for at least an hour to allow it to firm and flavors to develop
Notes
This butter will keep in the fridge for a few weeks
Use this compound butter on freshly baked bread, roasted vegetables, grilled/roasted meats, or steamed seafood
Feel free to leave out an herb if you cannot find it, or substitute another mild herb in its place
If you do not have a mortar and pestle, you can use a food processor or mix by hand (making sure you use pre-ground spices)
Nutrition
Serving: 20g | Calories: 75kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 700IU | Vitamin C: 1.5mg | Calcium: 20mg | Iron: 0.5mg
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