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1
In a bowl or sealable plastic bag, combine the butter, lemon juice, chopped herbs, thyme, garlic, shallot, salt, and pepper.
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2
Seal the bag and knead until well combined.
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3
Place the bag on the counter, and using the back of a knife or a bench scraper, push the mixture toward one corner.
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4
Snip off a corner of the bag and its ready to go.
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5
Squeeze directly onto steaks, seafood, or vegetables (see below for a more classical presentation).
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6
Use immediately or transfer to a sealable freezer bag or an airtight container and refrigerate for up to 2 days or freeze for up to 1 month.
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7
Compound butters rolled into user-friendly logs not only look attractive when sliced but are also in an easy form to store in the refrigerator.
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8
To make a log, spoon dollops of flavored butter lengthwise down the center of a sheet of parchment paper.
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9
Fold the paper over the butter so it extends past it and the long edges of the paper almost line up.
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10
Hold down the paper with one hand, and with a straight edge (such as a ruler or bench scraper), gently push against the mound of butter to form it into a rough cylinder.
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11
Roll up the paper around the butter log and twist the ends in opposite directions (like the wrapping on hard candy).
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12
This will shape the butter into a neat, uniform log.
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13
Chill to firm, and slice as needed.
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14
To store, wrap tightly in plastic wrap and freeze for up to 1 month.
