
italian-herb compound butter
Try this compound butter on your next steak recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 tablespoon minced shallot
- 4 teaspoons minced garlic
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bourbon
- 1/2 teaspoon finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon finely chopped fresh oregano
- 1 dash ground nutmeg
Directions
- Place all ingredients in food processor container. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
Cook's Tip:To mold butter into shapes, pack prepared butter into molds prior to refrigeration.
Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.