Lemon Basil Compound Butter - A versatile butter featuring fresh basil and vibrant lemon zest.
The other night I was obnoxiously texting photos of my dinner making to my brother. The texting started off as a brag about how I made the most delicious margarita and then I moved on to the massive rib-eye steaks and grilled hasselback potatoes. Finally, I texted a picture of the Lemon Basil Compound Butter. I had used the butter on both the steak and the potatoes.
I was surprised he responded to the compound butter text by saying "I always want to try to make compound butters but it seems like too much work". Uh, what? Compound butters are crazy easy!
He was thinking it took too long in the fridge to set up and I replied "It firms up quick". I got back a typical reply of "that's what she said".
Yes, that's my brother, folks. He can turn any comment into some sort of joke. I'll admit, looking back, I set myself right up for that one. And don't tell him but I laughed.....out loud.
Anyway, after finishing up our text convo, I realized that just because I know how easy compound butters are, doesn't mean everyone does. So, I obviously wanted to share this one with you right away! I make a lot of these butters, so now as I come up with flavorful combinations, I'll be sure to keep you guys in the loop about it.
So far I have used this Lemon Basil Compound Butter on steak, potatoes and crackers. I'm thinking it would be great stirred into green beans or peas, or really any vegetable I can think of.
The Lemon Basil Compound Butter was used in both of these recipes (show below) too. Stay tuned, they're coming soon! For now, you will have to just drool over the photos.
Printable Recipe Card
Lemon Basil Compound Butter
- 1 stick butter 8T, salted - room temperature
- 1 T grated shallot or finely diced
- Zest of 1 whole lemon
- 1.5 T chopped basil fresh
- Place room temperature/softened butter (not melted) in a bowl with all other ingredients. Using a fork, spatula or pastry blender, mix ingredients into butter.
- Scoop butter mixture onto a large sheet of plastic wrap. Roll to create a cylinder shape out of the butter. Be sure to twist up the ends. Refrigerate until firm.
- Use within 2 weeks.
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