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Makes
8 tablespoons butter compound
Author Notes
I had my parents in from out of town last year and figured I'd grill them up some steaks, but I wanted to make their welcome dinner a little more special. So I tried my hand at making a compound butter with some of the fresh herbs from my planter garden. Fresh herbs are handily available year round now, thank goodness, at most of the major grocery stores so you can make this any time of the year. —anotherfoodieblogger
Ingredients
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1
stick unsalted sweet cream butter (8 tablespoons)
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Zest of one lemon plus about a teaspoon of the lemon juice from it
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2
tablespoons fresh chopped tarragon
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1 teaspoon
fresh chopped chives
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1
good-quality steak per person
Directions
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Let the butter sit on the counter for a few hours to soften and bring to room temperature. Add the softened butter to a small bowl, then add the lemon zest and juicet, tarragon, and chives
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Using a fork, combine and squish and mix around it all until it’s all incorporated well. Plop the butter mixture onto wax or parchment paper, then roll it around until it’s the shape of a large tootsie roll.
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Seal it on the ends and then refrigerate until the butter hardens. In the interest of time I put it in the freezer for about 15 minutes then transferred to the refrigerator.
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Grill up those steaks seasoned lightly with salt and lots of black pepper. Remove from grill when done to your liking. Put the butter on while the steaks rest for five minutes, so it starts melting all over it. You can't go wrong with this. Feel free to use the butter on your veggies or baked potato with the meal!
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