|Nutritional Guidelines (per serving)|
Typically compound butter is rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables.
- 1 lb. (4 sticks) unsalted butter
- 1 large shallot (or 2 medium shallots)
- 3 tbsp. lemon juice (about one lemon's worth)
Peel and finely chop the shallot. You should end up with about 3 tbsp. in total.
In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.
Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.
Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
Chill or freeze until needed.