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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 cup
porterhouse-steak-098-d111289.jpg
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 teaspoon coarse salt
Generous pinch of freshly ground black pepper
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 cup
porterhouse-steak-098-d111289.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
porterhouse-steak-098-d111289.jpg
porterhouse-steak-098-d111289.jpg
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon finely chopped fresh chives
- 2 teaspoons finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1 teaspoon coarse salt
- Generous pinch of freshly ground black pepper
Directions
Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
Refrigerate until firm, about an hour.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
