Lemon Sage Compound Butter
The last compound butter I made that weekend featured sage. I also used parsley, a shallot, and lemon zest. The flavor on this was so amazing, I had to keep taste-testing.
I had a lot going on that day, and forgot step-by-step pictures. But, you get the basics. Chop chop chop, mix thoroughly.
I’m using it today on some roast chicken
Lemon Sage Parsley Shallot Compound Butter
1/2 cup butter, softened
Handful of fresh parsley, chopped
Handful of fresh sage, chopped
Zest of one lemon
1 small shallot, finely minced
A bit of kosher salt, to taste, and lemon juice to taste if you like.
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.
If using right away, roll in some plastic wrap, and chill in the refrigerator before slicing.
Alternatively, press into butter molds and chill.