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Compound Butter

Compound Butter Recipe with Beef Tallow
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There is something simply mouth watering about a disc of chilled compound butter hitting a hot surface. It doesn’t just melt, it performs. Made with a symphony of herbs, lemon zest and garlic cooked in a low sizzle of beef tallow, this compound butter is the queen of all compound butters.

Ingredients

Units Scale
  • 1/2 cup (1 stick) butter, softened
  • 2 tablespoons minced garlic
  • 1 tablespoon beef tallow
  • 2 stalks scallions (about 2 tablespoons) chopped very fine
  • 2 tablespoons parsley, minced
  • 2 tablespoons thyme, stems removed
  • 1 teaspoon of lemon zest (about zest of 1/2 of a lemon)
  • 1/2 teaspoon salt

Instructions

  1. Soften butter at room temperature. Melt beef tallow in a small pan. Once the tallow is hot (but not burning), add garlic and let that cook in a low sizzle for 2 to 3 minutes. Stir frequently to prevent burning. Just cook the garlic to remove the raw bite. Let the garlic mixture cool until not hot. Warm is ok and will help soften the butter.
  2. Add the warm garlic mixture and the rest of the ingredients into a bowl. Use a fork to press and mix all the herbs, garlic and salt into the butter.
  3. Form a log. If you have a sushi rolling mat, wrap the butter in plastic wrap and roll the butter mixture into a log with the sushi mat. Or use your hands to roll it tight and evenly.
  4. Wrap the compound butter in parchment paper and refrigerate until ready to use.

Find it online: https://moderateposh.com/compound-butter/