You can give pretty much anything a massive flavor boost with this preserved lemon compound butter recipe.
When I was planning my wedding, thumbing through one of my ever-present bridal magazines (seriously those things came everywhere with me) I remember my eyes bulging at a page featuring a romantic table setting that included little heart shaped compound butters that had been made in a silicone ice cube tray.
Do I even need to tell you it was Martha Stewart?
Even as I thought to myself, “Let it go. You’ll never have time to make these. You have a million other things to think about for your big day…” an obsession was born.
I also had not actually tasted compound butter. I was young.
Now that I have had the pleasure of tasting it I will never let an opportunity to enjoy it slip through my fingers ever again.
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Preserved Lemon Compound Butter Recipe
Sautée your veggies in it. Brown your meat in it. Fry your eggs in it. Spread it on your toast.
Please note that the list above is an “and” list. Not an “or” list. You need to do ALL these things. Possibly at the same time.
Last night, I fried up some tiny, juicy steaks in my cast iron skillet. When they were almost done, I popped a slab of this butter on top and let it melt all over. So. Damn. Good.
But why risk it?
I’ve added this post to the link party at Buns in my Oven.
- 1 stick unsalted butter softened
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 1/2 Tablespoons minced preserved lemon rind about one lemon, pulp and seeds will not be used in this recipe
Let butter soften at least 30 minutes.
Grind cumin and coriander in a mortar and pestle. Stop at a coarse grind. Some texture is nice.
Combine all ingredients in a small bowl and mix well with a fork.
Using a silicone spatula, spoon butter onto a piece of parchement paper.
Shape it into a log form.
Roll it up in the parchment.
Refrigerate one hour before serving.
Since preserved lemon is quite salty it is important to use sweet butter.
Keeps one week wrapped well in the refrigerator.