Compound Butter [for steak,turkey & more]
INGREDIENTS
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme, finely chopped
- 5 cloves garlic, finely minced
DIRECTIONS
- In a large bowl, combine butter, rosemary, thyme, and garlic. Use a spatula to combine all of the ingredients well.
- Scoop the mixture onto a sheet of wax or parchment paper. Roll into a log and twist the ends shut.
- Place in the refrigerator for 2 hours, or until the butter is firm.
- To use for turkey or chicken: carefully lift up the skin on the breast of the turkey and place slices of compound butter between the meat and the skin.
- To use for steak: place desired amount atop steaks right after they come off of the grill. Allow the butter to melt before serving.
- You can also use this on corn, other vegetables, and bread.
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