Compound Butter

It is finally grilling season here.  And to that end, Mr. CityHome got an early Father's Day gift.  We hosted a "little" shindig here last Saturday for 200 of our daughters closest friends.  Isn't Facebook Grand?  When they decided to throw a barbecue they had no idea so many would show up.  Good thing Dad broke out the new toy early.  The old Ducane and the new "Egg" were full for several hours.  We're looking forward to doing some smoking and grilling on this great piece of equipment.  We are both already in love with it after one night.

I rustled up some ingredients that I had laying around and made some compound butter to go with the whole salmon fillet we grilled tonight. 


Stuff a piece inside fish, chicken, or even a pork chop to add flavor and moisture.    Throw it over some grilled veggies.  It's fabulous on them too.  Suppose you have some leftover; seal it back up and toss it back in the freezer for next time.  It's also a great way to use up small bits of herbs you may have left from another recipe, or even your fresh garden herbs. Change up the variety of herbs, juices, and even fruits for different combinations of butters.



It makes a thoughtful hostess gift too.  Roll some parchment paper over the plastic wrapped butter, twist both ends opposite each other, and tie it up with some cute string.  It's a really good thing to have on hand. 

Compound Butter

4 Tablespoons of unsalted butter

2 teaspoons of lemon juice

½ teaspoon of grated lemon zest

2 Tablespoons of chopped flat leaf parsley

1 clove of garlic, minced

Salt and freshly ground pepper to taste

Bring butter to room temperature. Mix all ingredients into the butter until well incorporated.

Turn butter onto a piece of plastic wrap. Roll wrap around the butter and use it to form the mixture into a tight cylinder. Twist the ends of the plastic wrap in opposite directions and put into an airtight storage bag.

Store in the refrigerator for 2 hours or until firm. May be stored in the refrigerator for several weeks or the freezer for longer storage.  Cut into coins and place on top of warm meats or vegetables.

Serve on beef, chicken, fish, bread, vegetables, or even biscuits or muffins.

Linked to Fresh Food Friday,  Friday Pot Luck, and Simply Delish.