Recipe
Author
Hy-Vee Seasons Magazine
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Description
Use this compound butter to finish your grilled salmon - or even grilled veggies - with fresh, aromatic flavors.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 tbsp. Hy-Vee unsalted butter, at room temperature | ||
| 1 ½ tbsp. white wine vinegar | ||
| 2 tsp. finely chopped shallot | ||
| 2 tsp. minced fresh tarragon | ||
| 1 tsp. minced fresh Italian parsley | ||
| ½ tsp. kosher salt | ||
| ⅛ tsp. Hy-Vee cracked black pepper |
Directions
- Place butter in a food processor. Add vinegar, shallot, tarragon, parsley, salt and pepper. Cover and process until well blended. Spoon mixture onto a piece of parchment paper. Roll to create log shape. Twist ends of paper to seal. Refrigerate log until firm, about 3 hours.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 0g
- Protein: 0g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Summer 2014.