4 Compound Butters
I love all 4 of these compound butters! The Strawberry Lime is a little sweet with a hint of tart from lime zest, perfect on a biscuit! Honey Mustard would work beautifully rubbed under and on top of the skin a roast chicken or turkey breast. The Fiery Butter, watch out, this one is spicy! Sauté some shrimp then toss with this butter for a real kicked up dish. Last but not least, Lemon Pepper! This one would add amazing peppery flavor to a piece of salmon or over grilled chicken. Make these butters and you’ve got yourself instant flavor right in your fridge!
Instructions
- 1
The Strawberry Lime Butter is the only one that requires a little cooking. Place the strawberries, water and strawberries into a small saucepan, over low heat. Bring up to a simmer and cook for about 30 minutes. Once cooled, puree the mixture in a blender. Stir together 6 Tbsp of the strawberry Puree with the butter until smooth. It will take a couple minutes to incorporate well. Cover and refrigerate.
- 2
Honey Mustard Butter: Stir together all the ingredients in a bowl until well incorporated and smooth. Cover and refrigerate.
- 3
Fiery Butter: Stir together all the ingredients in a bowl until well incorporated and smooth. Because of the liquid of the tabasco it will take a little bit more mixing to incorporate. Cover and refrigerate.
- 4
Lemon Pepper: Stir together all the ingredients in a bowl until well incorporated and smooth. Because of the liquid of the lemon it will take a little bit more mixing to incorporate. Cover and refrigerate.