This is a wonderful compound butter that can be used on fish, vegetables, pastas, or it is even good when it is spread on freshly made sourdough bread.
No special culinary equipment is needed to prepare this recipe.
4 tablespoons (½ of a stick) of Butter, at room temperature, softened (not melted)
3 cloves of Garlic, minced
½ tablespoon of Chives, chopped
1 teaspoon of Lemon Zest
½ tablespoon of Lemon Juice
1-½ tablespoons of Parmesan Cheese, grated
Whisk all of the ingredients together in a bowl until fully integrated. If the lemon juice is not fully integrated add a bit more cheese to absorb the lemon juice into the mixture. Once everything is integrated, spoon it onto a piece of plastic wrap, and roll it into a cylinder and put it into the refrigerator for a few hours. If you are interested in using the compound butter right away, put the plastic wrapped cylinder into the freezer and it will firm up fairly quickly within a half hour or an hour.