If you haven’t tried making compound butters you should!
These very versatile concoctions are easy to prepare and they add a lot of great flavour to your meal.
I like making them for a special occasion such as a holiday brunch, sunday dinner or even a bbq.
This particular butter is really good served with corn on the cob or over a steak. You can also or melt it and serve it as a dipping butter for seafood like lobster and shrimp. And of course it’s also delicious spread over biscuits and rolls.
If you don’t like cilantro, you can easily substitute with parsley, or change it up and use basil or tarragon.
Use what you have on hand and create your own signature compound butter.
GARLIC CILANTRO COMPOUND BUTTER
*makes about 1/2 cup, serves 4-6
1/2 cup salted or unsalted butter, softened at room temperature
2 large garlic cloves, minced
1/2 tsp salt (if using unsalted butter)
1/4 tsp freshly ground black pepper
zest of 1 lime
1 tbsp freshly squeezed lime juice
2 tbsp finely chopped fresh cilantro
Add all ingredients to a small food processor bowl and process until well blended and creamy.
Transfer to a small container and refrigerate until needed.
Serve as desired, with corn on the cob, over a grilled steak, or with seafood
*will keep covered and refrigerated for about a week, or store in freezer until needed (will keep for many months)
*an original recipe by Mary