A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Lemon Oregano Compound Butter

Lemon Oregano Compound Butter

The next thing I made in my weekend of preserving the bounty of my herb pots, was Lemon Oregano Compound Butter.

I made the lemon oregano butter last year, and loved using it over the winter.  It was a play on a marinade I use when grilling a Porterhouse cut pork chop.  I used the butter on those chops, pan roasting them, and it was also delicious on fish.

I used 4 ingredients – lemon zest, oregano, garlic, and butter.  I did add some lemon juice at the end to boost the lemony flavor.

I made a double batch, so what you see is the zest of two lemons, added to softened butter.

I stripped the oregano leaves off the woody stems, getting about 1/2 cup.  I then minced 4 cloves of garlic, and added just a bit of kosher salt to the pile before beginning chopping it all together.

Have I already mentioned how wonderful my kitchen smelled all weekend from all the herbs?

Into the butter it went.

Mix it all together.  Taste.  Add a little of the lemon juice to your taste.

And voila, Lemon Oregano Compound Butter!


Lemon Oregano Compound Butter

1/2 cup butter, softened

Zest of one lemon (plus juice to taste)

1/2 cup fresh oregano leaves, chopped

2 garlic cloves, minced

A bit of kosher salt, to taste

Blend all together, then spoon onto plastic wrap (or butter molds) and chill.  

If you are freezing the butter, take out the chilled butter and wrap tightly in waxed or parchment paper.  Consider cutting small individual rounds if you chilled in a roll, and freeze in those smaller portions, making it easier to use straight from the freezer.

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