Lemon Herb Butter

Compound butter is a steakhouse restaurant secret that is easy to make, yet so flavorful. This delicious recipe for Lemon Herb Butter is made with Serengeti Heat Dry Rub with a bit of lemon juice for a little kick and tangy notes to add an amazing flavor to whatever you put it on. A dollop of this herb butter placed on top of roasted vegetables, baked potatoes, fresh pasta or a sizzling cauliflower steak fresh off the grill melts wonderfully adding an unforgettable flavor. Yields ½ cup


INGREDIENTS

4  ounces (1 stick, 113g) salted Butter, of choice 
2  teaspoons Serengeti Heat Dry Rub
1  teaspoon fresh Lemon Juice
½ teaspoon Lemon Zest, or to taste
¼ teaspoon Himalayan Pink Salt (optional)
 

PREPARATION METHOD

  1. In a small bowl add butter and leave on the counter for at least 30-40 minutes to let it soften to room temperature. (Do not melt)
  2. Once the butter has softened, cream/mix the butter using a small silicon spatula.
  3. Add Serengeti Heat seasoning, lemon juice and zest, mix very well to combine.
  4. Taste and adjust the flavors by adding salt to your liking. (If you want more lemony flavor, its best to add lemon zest instead of lemon juice.)
  5. Once your compound butter is mixed, put it in the refrigerator for a few minutes to harden a little.
  6. Remove the compound butter from the refrigerator and scoop onto a piece of parchment paper or plastic wrap. Form the butter into a log shape and wrap it tight, chill until ready to use. You may also scoop it into mini muffin tins or an ice cube tray to store your lemon herb butter.
  7. Keep in the refrigerator for 2 weeks or freeze for 3 months.

 

NOTES

  • We used Miyoko's European Style Cultured Vegan Butter
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