Flavored compound butter is a great umami flavor enhancer of meats, seafoods, and vegetables. Try it on snails, steak, oysters, poultry, potatoes, corn, or garlic bread.
Switch the fresh herb for different flavor combinations. Chives compliment steak and potatoes. Cilantro or dill compliments seafood. Rosemary or oregano adds Mediterranean flavor. Tarragon is wonderful on asparagus. Basil compound butter makes a complete pasta dish, just add roasted tomatoes, a little extra virgin olive oil, a grind of black pepper, and a chiffonade basil garnish. The possibilities are endless.
Why is it called snail butter you ask? Because it’s delicious with snails and rumor is that’s why the recipe was invented.
EQUIPMENT: chef’s knife, wooden cutting board, bowl, fork
Butter, herbs, garlic, lemon, and umami make a delicious compound butter.
Ingredients
4 tablespoons organic unsalted butter, softened
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon chopped garlic from a jar
1/4 teaspoon Worcestershire sauce
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
sea salt flakes
freshly ground black peppercorns
Directions
- Add butter, parsley, garlic, Worcestershire sauce, lemon zest and juice in a small bowl or cup. Smoosh with a fork or kneed it in your warm hands until thoroughly mixed. Season to taste with salt and pepper. Go easy on the salt you can always add more later.
- Extra butter can be formed into a log and wrapped in plastic wrap and stored in the refrigerator or freezer.
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