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Compound Butter

2 lbs. butter, unsalted*
1/4 cup lemon juice
3 tbsp. kosher salt
1 tbsp. chopped thyme**
2 tbsp. copped tarragon**
1 tbsp. chopped parsley**
2 garlic clove, minced
Directions: Make sure butter is at room temperature. Cream butter in a mixer, and add lemon juice and continue mixing until it is all emulsified. Then mix in the salt, followed by the herbs. Place approximately 4 oz. of the butter in the middle of a square of parchment or waxed paper. Pull the back end over the top of the butter, and then place a straight edge on top of it, holding the paper over the butter. Pull the paper on the bottom while still holding down the top paper with the straight edge. This will help shape the butter into a cylinder. When it is the proper size remove the straight edge and roll it up and twist the edges. Refrigerate until it is set and hard, then tie up the ends with some ribbon. Make s a great gift. Tastes great on top of steaks or steamed vegetables.

* Use high quality butter, such as Plugra or butter from your local creamery. Butter with higher fat content and lower water content will make a better product.
**These herbs can be interchanged with other herbs to your liking, or taste profile.
Servings: 2 lbs.
Source: KC Steak Company

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