Thursday, December 20, 2012

12 Days of Meyer - Day 4: Meyer Thyme Butter

Compound butters can be the perfect finish to top off a grilled steak or fish filet. They are easy to make and will keep in the fridge for several weeks. In a bowl, take one stick of softened butter, zest of a whole lemon and 1 teaspoon of the juice. Add in some fresh thyme (to your liking) and stir it all up. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving. Or, you can keep in a bowl and use right away. I like to spread some on sprouted toast alongside hard-boiled eggs for breakfast.

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