Sauces and Dressings
Lemon-Thyme Butter
Makes ½ cup
Lemon-Thyme Butter
Makes ½ cup
Compound butters are very versatile and add a nice touch to a number of dishes. The sweeter butters are delicious when spread on toast or served with pancakes, while the more savory ones can enhance the flavor of a steak hot off the grill, or finish a soup before serving. Our list is only a suggestion – use your imagination and play around with your favorite flavors.
Nutritional information per serving (1 teaspoon):Calories 34 (99% from fat)
carb. 0g
pro. 0g
fat 4g
sat. fat 2g
chol. 10mg
sod. 0mg
calc. 1mg
fiber 0g
carb. 0g
pro. 0g
fat 4g
sat. fat 2g
chol. 10mg
sod. 0mg
calc. 1mg
fiber 0g
Ingredients
- 8tablespoons unsalted GOOD quality butter, like Plugra orKerrygold, room temperature
- 1½ to 2teaspoons fresh thyme leaves
- 1½ to 2tablespoons lemon zest
- pinch sea salt (optional)
Preparation
- 1. Put all ingredients into the work bowl fitted with the chopping blade. Process until full combined, about 30 seconds. Scrape bowl as necessary.
- 2. Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
