Summer Herb Compound Butter with Garlic & Lemon Zest
There’s something so special about butter. It’s perfect on toast, adds a richness to sauces, browns baked chicken beautifully and so much more! Butter already seems perfect as is, however when you add herbs, spices, and other types of flavorful ingredients, it transforms into something amazing called a compound butter. Since we recently learned about delicious summer herbs, today’s recipe is a Summer Herb Compound Butter with Garlic and Lemon Zest!
I love a good compound butter and this knockout recipe will elevate so many of your dishes to new heights! It’s easy to make and will last for about 1 week in the refrigerator or up to 6 months in the freezer. A slice of this flavorful compound butter featuring summer herbs will set off a myriad of dishes like juicy ribeye steaks, thick-cut pork chops, roasted potatoes, grilled asparagus, pan-seared shrimp, baked salmon, white wine sauces and the list goes on! This is a finishing ingredient to create that last touch of magic before serving your dish. When your dish is nearly done, place a thick slice on top and allow it to melt slightly before you indulge in your meal.
Now let’s make this recipe! The first thing you want to do is to allow your butter to soften at room temperature. I like to take mine out of the refrigerator early in the day and place it on the counter so that when I’m ready to make it later on, it’s ready too! It’s important to use unsalted butter because this gives you more control over your salt levels and flavors. Once your butter is soft and ready, place it in a medium-sized bowl and give it a slight stir to spread it out in the bowl.
Now you want to add in all of your freshly chopped herbs and etc. For this recipe, I chose to add in robust summer herbs like rosemary, thyme, and parsley. I also added garlic, lemon zest, and sea salt. This combination of aromatic herbs and savory ingredients will provide a flavor bomb in your mouth that is wonderful!
At the point, you want to fold everything together as evenly as possible. Once it’s mixed, scoop it out and place it in the middle of a large sheet of parchment paper. I love using precut parchment paper that’s 12in x 16in, which is the size that’s used in a standard half sheet pan.
Fold the top half of the parchment paper sheet over the compound butter mound and make sure the top edge meets the middle of the parchment paper sheet. Use one hand to hold down the edge and use the other hand to hold a ruler lengthwise against the compound butter mound. Now push firmly against the mound until it begins to form a tubular shape inside of the parchment paper. Make sure to leave a few inches of room on the left and right side so that you can close the ends. Now roll it tightly and prepare the close the ends.
In order to close the ends, hold the ends with both hands, squeeze and twist opposite of each hand. Doing this will further shape and tighten the compound butter into a firm tubular shape. Twist the ends tightly and you’re all set! You can tape the ends if you like to ensure it’s fully sealed and place it in a plastic storage bag for long term storage in the freezer.
At this point, you can place it in the refrigerator to use later on or place it in the freezer for about 10 mins if you want to use it sooner. Once it’s set and firm, unwrap the compound butter, slice it thickly, place it on top of your dish and enjoy!
I hope you enjoy this week’s recipe! If you decide to make this delicious Summer Herb Compound Butter with Garlic and Lemon Zest, please share on social media with the hashtag #CookingWithACA and tag me @acertainaesthetic. Take care of yourself, love each other, and eat well!
-Shari :)
Summer Herb Compound Butter with Garlic & Lemon Zest
Makes ½ pound or 1 cup
Ingredients
½ lb unsalted butter, softened
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, chopped
1 garlic clove, minced
½ tsp lemon zest
½ tsp fine sea salt
Equipment
1 sheet of parchment paper, 12in x 16in
1 standard 12-inch ruler
Directions
Place softened butter in a medium bowl and stir slightly to spread it around the bottom of the bowl.
Add all of the remaining ingredients to the bowl and fold together gently with a baking spatula or spoon until everything is mixed evenly.
Place the sheet of parchment paper on the counter, lengthwise, and add the compound butter to the middle of the parchment paper.
Fold the top half of the parchment paper sheet over the compound butter mound and make sure the top edge meets the middle of the parchment paper sheet.
Use one hand to hold down the edge and use the other hand to hold a ruler lengthwise against the compound butter mound.
Now push firmly against the mound until it begins to form a tubular shape inside of the parchment paper.
Make sure to leave a few inches of room on the left and right side so that you can close the ends. In order to close the ends, hold the ends with both hands, squeeze and twist opposite of each hand. Doing this will further shape and tighten the compound butter into a firm tubular shape.
Twist the ends tightly and you’re all set! You can tape the ends if you like to ensure it’s fully sealed and place it in a plastic storage bag for long term storage in the freezer.
When you’re ready to use the compound butter, slice it thickly and place it on top of a steak, chicken breast, fish, or any other dish you like.
Enjoy!
Recipe, Photography & Styling by A Certain Aesthetic
