Confession time. This is something I’ve never told anyone before. When I was a kid, I hated butter. It’s blasphemous, I know. Maybe even grounds for a divorce (I am married to a Texan after all). I can’t tell you when my opinion of butter changed, but I’m happy to say it has, and the dishes that I make are so much better than they were because of it.
Butter alone has amazing flavor and welcomes just about any herb you add to it, allowing you to form what is known as a “compound butter.” Whether you are using a salted or unsalted stick, the possible outcomes for your butter are endless.
This recipe for my Citrus Garlic and Herb Compound Butter was inspired by my plans to roast a chicken for some friends that came by for dinner recently but can be used on a variety of different meats, poultry, fish and bread. The combination of fresh herbs and citrus zest brings a brightness to what could be considered a heavy ingredient, and is worthy of becoming a staple in every home.
Citrus Garlic & Herb Compound Butter
(recipe serving size – 4 oz)
For the compound butter:
1 stick of softened salted butter
3-5 cloves of garlic, minced
1 1/2 tsp fresh thyme, finely chopped
1 1/2 tsp fresh rosemary, finely chopped
1 1/2 tsp fresh sage, finely chopped
1 tsp cracked black pepper
1/4 tsp kosher salt
Zest of 1 lemon
Zest of 1 clementine
Mix all ingredients in a small bowl until fully incorporated. If using right away, keep the butter softened so that it is easier to spread. This can also be made a day or two ahead of time. Just keep it refrigerated until 1/2 hour before you are about to use it.