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 Sage Compound Butter

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.

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