Italian-Herb Compound Butter
Try this compound butter on your next steak recipe.
-
5
min -
16
SERVINGS -
110
Cal -
0 g
Protein
Ingredients:
- 1 cup unsalted butter, softened
- 1 tablespoon minced shallot
- 4 teaspoons minced garlic
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bourbon
- 1/2 teaspoon finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon finely chopped fresh oregano
- 1 dash ground nutmeg
Cooking:
-
Place all ingredients in food processor container. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
Cook's Tip:To mold butter into shapes, pack prepared butter into molds prior to refrigeration.
Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.
Nutrition:
105 CALORIES
0 % *
7.2g SAT FAT
0 % DV **
0.2g PROTEIN
0 % DV
0.1 mg IRON
0 % DV
0 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 tablespoon: 105 Calories; 103.5 Calories from fat; 11.5g Total Fat (7.2 g Saturated Fat; 0.5 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 30.5 mg Cholesterol; 78 mg Sodium; 0.5 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.2 g Protein; 6 mg Calcium; 0.1 mg Iron; 13 mg Potassium; 0 mg Riboflavin; 0 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 5 mg Phosphorus; 0 mg Zinc; 0.3 mcg Selenium; 3 mg Choline.
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