Compound butter is softened butter blended with fresh herbs, garlic, shallot and lemon zest, rolled into a log and refrigerated. Slice a cold disc onto a hot steak and it melts into a silky, aromatic sauce in seconds. Takes 5 minutes to make.
Steak topperMake aheadButterHerb
5m
Prep
0m
Cook
8
Servings
Easy
Level
BHerb & Garlic Compound Butter
8 tablespoon unsalted butter room temperature, very soft
2 piece garlic cloves minced fine
1 piece small shallot minced fine
2 tablespoon flat-leaf parsley finely chopped
1 teaspoon fresh thyme leaves
0.5 piece lemon, zested
0.5 teaspoon flaky sea salt
Mix
Roll into a log
Chill
Ingredients
Batch
8 tablespoonunsalted butterroom temperature, very soft
2garlic clovesminced fine
1small shallotminced fine
2 tablespoonflat-leaf parsleyfinely chopped
1 teaspoonfresh thyme leaves
½lemon, zested
½ teaspoonflaky sea salt
Method
0 / 3 steps
✋
Mix
Beat all ingredients together in a bowl with a fork until evenly combined.
✋
Roll into a log
Spoon onto plastic wrap, roll into a 1½-inch cylinder, twist ends like a candy wrapper.
✋
Chill
Refrigerate at least 1 hour until firm. Slice into ½-inch rounds and place on hot steak to serve.
Rate this recipe
4.5
54 cooks rated this
Tips
Freeze the log up to 3 months — slice off discs straight from frozen.
Swap parsley + thyme for rosemary + smoked paprika for a smokier profile.