Garlic Compound Butter Recipes

Steps:

• Blend the garlic into the butter.
• Use immediately or roll into a log using waxed paper.
• Place in a freezer bag and freeze for up to 2 months.

Steps:

• Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
• Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
• Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
• Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
• Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.

Steps:

• Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
• With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
• Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

Steps:

• In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallions, a nice pinch of salt and a few grinds of black pepper. Blend until smooth; taste and season with more salt if needed.
• Use on garlic bread, broiled oysters, baked fish, roast chicken, scrambled eggs, lamb, twirled with pasta--just use it, mmmkay?

Steps:

• To make the garlic chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate. To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. ;

Steps:

• Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.

Steps:

• Chop the butter into uniform chunks using the dough scraper.
• Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
• Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

Steps:

• Combine the butter, chili garlic paste, lime zest and juice, and salt in a food processor and process until the butter is smooth and the ingredients are completely incorporated, about 20 seconds.
• Transfer the compound butter to a dish to serve right away or roll it up in parchment paper and store it in the refrigerator for at least 3 hours, or until firm.
• Serve within 5 days or store it in the freezer, in an airtight container, for up to 6 weeks.
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Steps:

• Mix all together thoroughly and put into the refrigerator to firm up.
• Serve!

Steps:

• Combine all ingredients and blend well.
• Roll into a log, using plastic wrap.
• Use immediately or refrigerate for use in 1-2 days.
• To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.

Steps:

• Purée all ingredients in a food processor until smooth.