Butter adds deliciousness to many dishes, but compound butter, despite its name, is a simple way to add even more flavor to anything from steak to bread or even eggs or potatoes. Add or take away herbs as desired. This is simply fantastic on our Moo-Na Lisa cheese bread, made exclusively for Sigona’s by The Midwife & The Baker in Mountain View, Calif. Makes about 1/2 cup.
- 1 stick of unsalted butter, (8 Tbsp) softened to room temperature, such as Plugra
- 3 Tbsp fresh parsley, finely chopped
- 2 cloves of garlic, finely minced
- 2 tsp finely minced shallot
- Salt and freshly ground black pepper, to taste
Directions: Place the butter in a bowl and use a fork to mix in the herbs and seasonings until incorporated. Scoop the butter out onto a piece of plastic wrap and work quickly to form it into a log, one that is about the length of the original stick of butter, while rolling the plastic wrap.
Pinch and twist together the ends of the wrap. Refrigerate the butter log for at least 1 hour before slicing and serving.
If serving with Moo-Na Lisa cheese bread, pop the loaf in a 350ºF oven for about 8 to 12 minutes to warm it through before slicing.