Butter Up Your Thanksgiving: Three Unique Compound Butters
Give your Thanksgiving meal a little kiss of freshness with Scallion, Edible Flower, and Tarragon Butters.
Ingredients
Scallion Compound Butter
- 1 stick room temperature salted butter
- ½ cup roughly chopped scallions white and green part
- 2 teaspoons lemon zest
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
Edible Flower Compound Butter
- 1 stick room temperature salted butter
- ¾ cups edible flowers pansies, violets, corn flowers, nasturtiums, etc., divided
- 2 teaspoons lemon zest
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
Tarragon Compound Butter
- 1 stick room temperature salted butter
- ¼ cup roughly chopped tarragon
- 2 teaspoons lemon zest
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
Instructions
Scallion Compound Butter
- Place all of the ingredients in a mini food processor and process until smooth. (Or, you can mix it all together with a fork in a large bowl.)
- Roll into a log using parchment paper. Refrigerate until firm, about 2 hours. Store in an airtight container in the fridge for up to 1 week. Store in the freezer in an airtight container for up to 4 months.
Edible Flower Compound Butter
- Place ½ of the flowers and the remaining ingredients in a mini food processor and process until smooth. (Or, you can mix it all together with a fork in a large bowl.)
- Roll into a log using parchment paper. Top with remaining flowers. Refrigerate until firm, about 2 hours. Store in an airtight container in the fridge fo up to 1 week. Store in the freezer in an airtight container for up to 4 months.
Tarragon Compound Butter
- Place all of the ingredients in a mini food processor and process until smooth. (Or, you can mix it all together with a fork in a large bowl.)
- Roll into a log using parchment paper. Refrigerate until firm, about 2 hours. Store in an airtight container in the fridge for up to 1 week. Store in the freezer in an airtight container for up to 4 months.