Greek-Style Compound Butter
Use this savory compound butter to bring the best out of whole chickens, fish, and even veggies. Add a spoonful to a sizzling steak or simply spread a bit of it on freshly baked bread. The possibilities are endless!
Check out our other compound butter recipes for more flavorful variety:
|PREP 15 min||COOK 10 min||READY IN 25 min||Serves 3 cups|
- 1 tbsp Greek or poultry seasoning blend
- 2 cloves garlic paste
- Zest of 1 lemon
- 2 tbsp fresh chopped parsley
- 1 tbsp olive oil
- 1 tsp coarse salt
- 1.5 sticks (12 tbsp) softened, unsalted butter
- 1 tsp lemon juice
- Whisk together the Greek or poultry seasoning blend, garlic paste, lemon zest, parsley, and olive oil, then allow it to rest at room temperature for 10–15 minutes.
- While that rests, blend the softened butter and the salt in a large mixing bowl.
- Combine the olive oil mix to the butter, blending thoroughly until completely incorporated. While combining, add the fresh lemon juice and whisk until it’s well blended.
- Begin using the compound butter after blending, or refrigerate for up to 2 weeks in a sealed container.
- For longer storage, up to 6 months in the freezer is another option. Transfer the compound butter to the center of a parchment paper sheet. Roll the sheet into a log about 2–3 inches around, tightly roll the ends of the parchment paper, then wrap the whole log with heavy-duty aluminum foil.
- Let the rolled compound butter rest on a flat surface in your freezer for 24 hours.
- Take the butter log out of the freezer and cut into pieces that are about ¼ to ½ inches thick. Place the sliced butter in a sealed container and put it back in the freezer.
- When it’s time to use the compound butter, take out only as many pieces as you need and allow them to rest for 30 minutes on the counter before use.
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