Herb Compound Butter
Herb Compound Butter
from the kitchen of Ellen
Ingredients:
- 5 tbs olive oil
- 2 cups unsalted butter, room temperature
- 2 tbs chopped Italian parsley
- 1 tbs fresh thyme leaves
- 2 tsp minced fresh garlic
- 1 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
Beat:
- butter and olive oil in mixer until light and fluffy. Add remaining ingredients and whip until butter forms peaks on end of whip. Refrigerate for at least 2 hours before using.
Use:
- butter as needed for soup and put remaining in ice cube tray and freeze for individual later use. Great as sauce on steamed vegetables, etc.
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