Culinary Institute of New Orleans - Basil Compound Butter

Culinary Insitute of New Orleans

Basil Compound Butter
Yield 1 pound

1 lb. Butter, unsalted, diced at room temperature
1 cup Basil, fresh minced
2 oz. Shallots, minced
2 tsp. Lemon Juice
1/8 tsp. Salt
1/8 tsp. Black Pepper

Méthode:
Place all ingredients in a mixing bowl and combine. Place butter onto sheet of plastic wrap and roll into a tube. This will allow you to cut butter into disks. Butter may also be frozen for longer storage.