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 Thyme Shallot Compound Butter

Lemon Thyme Shallot Compound Butter

The next thing I made was a Lemon Thyme (as in the herb, lemon thyme) shallot butter.  I had some Lemon Thyme and thought it would make a nice mix—and I wanted a butter with a different aromatic.

It was the usual—strip the leaves off the woody stems, getting a half cup (I made a double batch again—I had a lot of herbs to use!

This batch used the Lemon Thyme, a finely chopped shallot, and butter.  I did add some lemon juice again at the end after tasting.  Mix mix mix.

Lemon Thyme Shallot Compound Butter

1/2 cup butter, softened

1/2 cup fresh Lemon Thyme leaves, chopped

1 small shallot, finely minced

A bit of kosher salt, to taste and lemon juice to taste if you like.

If using right away, roll in some plastic wrap, and chill in the refrigerator before slicing.

Alternatively, press into butter molds and chill.

If freezing for use later, you might want to slice the roll before freezing, put in molds before freezing, or make two small rolls instead of one out of the stick of butter.

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