Recipe courtesy of Geoffrey Zakarian
Savory Thyme Compound Butter
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 60 g
- Saturated Fat
- 31 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 124 mg
- Sodium
- 226 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 60 g
- Saturated Fat
- 31 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 124 mg
- Sodium
- 226 mg
Ingredients
Directions
- 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.
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