' Al Lago Wines - Compound Butter with Lemon, Garlic, and Chives

Compound Butter with Lemon, Garlic, and Chives

Recipe by Simone Lagomarsino

Description

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.

At a Glance

Prep Time: 10 minutes
Yields: ⅛ lb. of Compound Butter

Equipment

No special culinary equipment is needed to prepare this recipe.

Ingredients

 

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 

Directions

 

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.

 

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