Recipes Nugget Markets Signature Recipes
Chimichurri Compound Butter
- Prep time
- 10 minutes PT10M
- Cook time
- 5 minutes PT5M
- Yield
- 20 servings
- Difficulty
Pair this flavorful butter with shrimp, scallops, beef, or whatever else your taste buds desire!
Ingredients
- 3 tablespoons picked oregano
- 1 teaspoon red chili flakes
- 5 cloves garlic
- 1 bunch Italian parsley
- ¼ cup lemon juice
- ⅛ cup red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- 1 cup unsalted butter, softened
Preparation
Blend oregano, chili flakes, garlic, parsley, lemon juice, vinegar, and honey in a blender. While blending, drizzle in olive oil until fully incorporated.
In a large bowl, fold together chimichurri sauce and softened butter until fully incorporated.
Compound butter may be used immediately or rolled in parchment paper to freeze for up to 1 month.
To prep for freezing, lay out a 10x14-inch piece of parchment, then use a rubber spatula to scrape butter onto the lower third of the paper. Fold the bottom of the paper up to cover the butter completely, then shape it into a cylindrical form. Roll butter in paper to the opposite edge, then twist the edges to seal.