Tangy Compound Butter

By • August 21, 2010 • 4 Comments


14 Save

Author Notes: This is the compound butter I made for the "Your Best Swordfish" contest. It is inspired by the ingredients in Creole-style meuniere sauce. I have used it on other types of fish, grilled shrimp, and roast chicken. It's very versatile--feel free to adjust the seasonings to your taste.drbabs

Serves 1 ramekin

  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon zest
  • 1 tablespoon finely minced parsley
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  1. Mix all ingredients into softened butter—mix well. Put into ramekin and refrigerate. Layer on grilled or broiled fish. Or good bread. Or on your baked potato. Over rice. Spatchcock a chicken and smear it under and on the skin before roasting. Enjoy.

Tags: adaptable, freezes well, tangy

Comments (4) Questions (0)

Default-small
Default-small
Dsc_0675-x2a

over 3 years ago Sagegreen

Gorgeous!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh--thanks!! It's so easy.

Bmp_9375

over 3 years ago Sunchowder

YUM is all I can say, this makes me salivate! :)

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!