Wednesday, May 13, 2015

Lemon and Chive Compound Butter

Compound Butter Leave work at approximately 6:26pm. Walk to the metro. Wait 7 minutes for the next train (while listening to the latest episode of This American Life). Take the train for four stops. Walk three blocks to my apartment. Check the mail (nothing but catalogues). Make awkward small talk with neighbor in the elevator. Unlock the front door. Fling off uncomfortable work shoes. Plop down on the couch. Turn on How I Met Your Mother (don't judge--I'm late to the game on this one!). Eventually, muster the energy to make dinner...

Today, I am bringing you a recipe for compound, or flavored, butter. Please, don't feel cheated! Because this recipe is incredibly fabulous. When you have nights like I typically do (see above), you want an easy and delicious dinner. Just add a pat of this butter on to any meat/veggie you have on hand, and you've got a great meal

There is an endless number of things you can put this butter on. Grilled chicken, broiled salmon, a simple steak, microwave-able steamed veggies, roasted asparagus--basically, any protein and any vegetable.

It's easy to make--all it takes is a couple of ingredients, and no fancy techniques here! Plus, it's pretty customizable. Have oranges on hand instead of lemons? Have leftover thyme and no chives? Feel free to sub the citrus and herb based off of what you have on hand. 

It's one of the best and easiest ways to add flavor to any meal. Enjoy!

Lemon and Chive Compound Butter

8 tablespoons (1 stick) of butter, softened
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon chopped fresh chive
Salt and pepper to taste

In a bowl, combine the ingredients together. Mash with a fork to ensure all the ingredients are incorporated.

Compound ButterCompound Butter

Place a 12-inch square of plastic wrap on the counter, and place the butter on top of the plastic wrap, leaving a 2-inch border. Shape the butter into a horizontal cylinder, about 8 inches long and 2 inches wide. Twist the ends of the plastic wrap in opposite directions to seal the butter, and then place in the fridge. Let the butter firm up, about 2 hours. Butter should keep for 3-5 days.

Compound Butter

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