Use this compound butter to finish your grilled salmon - or even grilled veggies - with fresh, aromatic flavors.
Servings and Ingredients
|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|
- 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.
100 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 0g
- Protein: 0g
Vitamin A 8%
Vitamin C 0%
Hy-Vee Seasons Summer 2014.