Compound Butter with Lemon, Garlic, and Chives
Description
This is a wonderful compound butter that can be used on fish, vegetables, pastas, or it is even good when it is spread on freshly made sourdough bread.
At a Glance
Equipment
No special culinary equipment is needed to prepare this recipe.
Ingredients
4 tablespoons (½ of a stick) of Butter, at room temperature, softened (not melted)
3 cloves of Garlic, minced
½ tablespoon of Chives, chopped
1 teaspoon of Lemon Zest
½ tablespoon of Lemon Juice
1-½ tablespoons of Parmesan Cheese, grated
Directions
Whisk all of the ingredients together in a bowl until fully integrated. If the lemon juice is not fully integrated add a bit more cheese to absorb the lemon juice into the mixture. Once everything is integrated, spoon it onto a piece of plastic wrap, and roll it into a cylinder and put it into the refrigerator for a few hours. If you are interested in using the compound butter right away, put the plastic wrapped cylinder into the freezer and it will firm up fairly quickly within a half hour or an hour.
