Maras herb butter
Compound butter is the most efficient shortcut in cooking: you make it once, and it lasts for two weeks.
Ingredients
- 200g unsalted butter, at room temperature
- 2 teaspoons Maras herb salt
- Zest of half a lemon (optional, but it brightens everything up)
Preparation — 5 min · Rest — 2 h
- The butter must be very soft. If it's from the fridge, leave it on the counter for an hour—do not microwave it, as it will separate.
- Mash it with a fork in a bowl until it forms a paste.
- Incorporate the herb salt and zest. Mix without whisking.
- Place on a sheet of parchment paper, roll into a log about 4 cm in diameter, and twist the ends like a candy wrapper.
- Refrigerate for two hours. Cut off slices as needed.
How to use it
- A slice on a rib of beef or a steak straight off the grill: it melts and creates an instant sauce.
- On grilled corn on the cob.
- Melted over green beans, broccoli, or steamed potatoes.
- On toasted country bread, with crushed tomato on top.
- In a pan, for searing scallops or prawns.
Storage
Two weeks in the refrigerator, well-wrapped. Three months in the freezer: cut the slices before freezing; you can take one at a time without thawing the rest.