Mâitre d'Hôtel ButterShantanu Starick
"Compound butters are a terrific blank canvas," O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
Recipe information
Yield
Makes about 1/2 cup
Ingredients
Mix 2 tablespoons chopped fresh parsley
½ teaspoon fresh lemon juice
½ teaspoon kosher salt
½ cup (1 stick) room-temperature unsalted butter
Freshly ground black pepper
Preparation
Mix 2 tablespoons chopped fresh parsley, ½ teaspoon fresh lemon juice, and ½ teaspoon kosher salt into ½ cup (1 stick) room-temperature unsalted butter in a small bowl. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
Do Ahead: Butter can be made 2 days ahead. Keep chilled.
