Citrus Herb Compound Butter
Top your favorite fish, poultry, or veggie dish with a slice of this delectable Orange and Herb Compound Butter. Makes a perfect herb butter for Thanksgiving turkey, too!
Servings 16 servings
Calories 100kcal
Equipment
- 1 molcajete or mortar & pestle, or a large bowl and the back of a wooden spoon
Ingredients
- 1 cup butter room temperature
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 1½ teaspoons orange zest
- ½ teaspoon white pepper
Instructions
- Before starting, allow the butter to warm to room temperature naturally [(66-69°F (19-21°C)]. Avoid microwaving it.
- Combine the chopped herbs, zest, and butter in a molcajete or heavy bowl.Use a pestle, the round end of french rolling pin, or the back of a wooden spoon to mash the ingredients together until they form a cohesive paste.
- Compound butter is ready to use right away. Spread into a butter crock, or form the prepared butter into a butter log and refrigerate until ready to use.
Notes
To form a compound butter log, place the mixed butter on a square of plastic wrap, parchment, or waxed paper. Fold the wrap up and over the log, tucking it in the other side so the whole log is covered.
Using the wrap, continue to shape the log. A cardboard bathroom tissue roll is very helpful here: carefully pull the wrapped butter through the center for a perfect-sized cylinder.
Refrigerate: Compound butter can be stored covered in an airtight container in the refrigerator for up to a week.
Freeze: Store wrapped butter rolls in an airtight container or resealable freezer bag for up to three months.
Nutrition
Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 4mg | Fiber: 0.04g | Sugar: 0.01g | Vitamin A: 355IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.01mg
