Sound strange? Have no fear! This compound butter can be used for so much – it’s one of my favorites to keep in the freezer. This is another Food Network recipe, but by Giada this time. She used the butter on steak and shrimp skewers. She made a pretty big batch, so I halved it.
1 stick unsalted butter
3 scallions (white and light green parts) finely chopped
2 cloves fresh garlic, grated
1 1/2 tbsp soy sauce
Soften butter at room temperature. Quarter, and put in food processor, along with the scallions, soy sauce and garlic. Pulse until combined. Place on to wax paper or plastic wrap, mold into a log and refrigerate for one hour.
I can’t list everything I put this on, because the list would be longer than the whole post. BUT it’s delicious as an extra kick in macaroni and cheese, amazing on Parmesan turkey cutlets, and down right delicious as an alternative in eggs. Give it a try!
What’s your favorite compound butter? Tell me below! I’m always up to try new ones!