- 1 stick unsalted butter
- 4 ounces goat cheese
- 2 large cloves of garlic and 1 small one
- 2 1/2 tablespoons Herbs de Provence
- 1 heavily rounded teaspoon lemon zest
- 1/4 teaspoon kosher salt (or more to taste)
Directions:
Soften butter and set aside. Zest lemon and set aside. Finely mince garlic and set aside. Weigh out goat cheese and set aside. Measure out Herbs de Provence and set aside.
Rough mix the butter and goat cheese until the mixture is looking equally blended. Add garlic, salt, and lemon zest and fold those into the mixture.
Taking a small amount of the herbs at a time, perhaps a half a tablespoon at a time, place into the palm of your hand and use the thumb pad of your other hand to crush the herbs by rubbing it back and forth over the herbs, keeping them in the palm of your hand. Drop the crushed herbs into the bowl and take another amount to crush. Continue until all the herbs are crushed. Crushing dried herbs releases their aromatics more so than simply dropping them into the bowl.
Thoroughly fold in the herbs until you have an even mixture. As with all compound butters, it is best to let it set in the refrigerator over night before the first serving.
Compound butter can be shaped into a log, spread into silicone molds, divided into 4 ounce mason jars, or placed into a single glass container.
Myrtle's Note: This is from a recipe for roasted corn, as in slather the butter all over roasted or grilled corn. However, it is BLOODY FANTASTIC on steak. Seriously sublime! I had to adjust the original recipe because I wanted the ease of just using a whole stick of butter. My end result was so very tasty that I feel confident in my estimate of how to make that adjustment.
Source: https://www.saveur.com/article/Recipes/Grilled-Corn-with-Herbed-Goat-Cheese-Butter
