Compound Butters
Compound Butters
    For Chicken, Potatoes and Bread:
    For Steak:
    For Shrimp:
    For Potatoes:
    1. In a mixing bowl, add 2 sticks of softened, unsalted butter. Select the herbs for your compound and chop fine. Mix until well combined. Spoon mixture onto a piece of parchment paper and shape into a log with your spoon. Roll the log up in the parchment paper and twist the ends to secure the paper. Refrigerate or freeze to harden. When hardened, unwrapped the compound log from the parchment paper and slice off dollar-size discs and add to your foods. Roll the compound log back up in the parchment paper and refrigerate. (I roll the logs in the paper, and then place in a zip lock bag to keep it fresh longer.)