Description
This garlic and herb compound butter combines French butter with parsley, garlic, shallots, lemon zest, white pepper, and anise. Use it for turkey, steak, chicken, fish, vegetables, or warm bread.
Ingredients
Scale
- 7 ounces salted French butter, softened
- 2 tablespoons finely chopped flat-leaf parsley
- 3 garlic cloves, finely minced
- 2 shallots, very finely diced
- Zest of ½ lemon
- 1 teaspoon anise seeds, lightly crushed
- ⅓ teaspoon ground white pepper
Instructions
- Let the butter soften at room temperature until it is easy to mix but not melted.
- Add the softened butter, parsley, garlic, shallots, lemon zest, anise seeds, and white pepper to a bowl.
- Mix until all the ingredients are evenly distributed throughout the butter.
- Spoon the mixture onto parchment paper or plastic wrap. Roll it into a compact log and twist the ends closed.
- Refrigerate for about one hour, or until firm enough to slice.
- Cut the compound butter into rounds and serve over hot turkey, steak, chicken, fish, vegetables, potatoes, or bread.
Notes
- For turkey, spread the softened butter underneath and over the skin before roasting. Reserve a clean portion for serving before the butter comes into contact with raw poultry.
- Store the compound butter tightly wrapped in the refrigerator and use it within four days, or freeze it for up to three months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Assemble
- Cuisine: French