Honestly, I hesitate to even call this a recipe. Compound butter is simply butter mixed with a few simple ingredients, like citrus, fresh herbs, salt and pepper. It is a great way to add flavor to grilled vegetables or meat. After mixing the ingredients, form the butter into a log and chill. To serve, let a slice of compound butter melt over corn on the cob, grilled vegetables or grilled meat. Experiment with different flavor combinations: orange zest and maple syrup for sweet potatoes; lemon and thyme for grilled salmon.
I also used the butter on hot pasta, tossing some whole wheat fusilli with leftover corn and some other diced vegetables. It was simple, delicious and much more interesting than grabbing a slice of the kids' frozen pizza.
Lemon Basil Compound Butter
- 2 ounces butter, at room temperature (not too soft). I use Kerrygold Irish Butter, but regular unsalted butter will work well too.
- Zest from ½ of a lemon
- 3 large basil leaves (about 1 generous teaspoon when sliced)
- 1/8 teaspoon sea salt
- Freshly ground black pepper
Roll basil leaves together, then slice thinly. Whip butter, basil, lemon zest, salt and pepper with a hand mixer until blended. Form into a log and wrap in plastic wrap. Chill until solid.
To serve, slice the butter into rounds and place a round on hot vegetables or meat.
You can also spoon this into a small ramikin and take out a dollop when needed. The presentation isn't as pretty but the flavor is the same!