I came across these photos the other day when I was looking for another photo and I couldn’t believe I hadn’t ever written the post. I guess I had just forgotten about it…..a lost post, if you will. The photos aren’t the best, but this compound butter is definitely worth sharing!
If you’ve never made compound butter before, you’ve really got to try it. It sounds much more complicated than it is. All you do is take softened butter and mix in various ingredients to flavor it. This happens to be flavored with the ingredients you find in traditional gremolata, parsley, lemon zest and garlic. But you could mix in any number of ingredients. Any combination of herbs and spices or maybe parmesan cheese for a savory butter or honey and cinnamon for a sweet butter.
What do you do with it after you’ve made it? It’s delicious spread on warm bread or you can top a piece of broiled fish with a dollop or a grilled steak. Really anywhere you want to add an extra pop of flavor.
Gremolata Compound Butter
- 1 stick unsalted butter, softened
- 2 tbsp Italian parsley
- 1 clove garlic
- zest from one lemon
- 1/2 tsp salt
Rough chop parsley, zest lemon with a microplane grater and grate garlic.
Finely chop parsley, zest and garlic together until very small and well combined.
Put softened butter in a mixing bowl, add parsley mixture and salt. Stir until well combined.
Transfer the butter mixture to the center of a piece of parchment paper. Fold paper over onto butter and form into a log.
Roll butter up in parchment paper, twisting ends to seal.
Refrigerate until ready to use.