If you haven’t tried making compound butter yet, now’s the time to start. The name may sound fancy, but compound butter is just a a fancy way to say butter with stuff stirred into it. In this version we folded in chopped dill pickles, parsley, garlic, lemon zest, and pepper. Store it in any airtight container or do it restaurant-style: spoon the mixture onto wax paper, shape it into a 1-inch thick log, roll it up and twist the ends. When it firms up in the refrigerator you can slice it into round pats for serving on top of hot grilled steak, chicken, or veggies.
½ cup unsalted butter, softened
3 tablespoons chopped dill pickles
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped garlic
½ teaspoon lemon zest
½ teaspoon kosher salt
½ teaspoon black pepper
Sat fat 14.35g
How to Make It
Combine all ingredients in a food processor. Pulse until ingredients are blended but some chunks remain, about 4 times. Spoon mixture onto plastic wrap, and shape into a 1-inch-thick log. Wrap completely in plastic wrap; chill 30 minutes.
Remove and discard plastic wrap. Slice butter crosswise into 2-tablespoon portions, and serve on hot grilled steak, fish, or poultry.
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