Can I just sing the praises of compound butter for a second? Super simple to make, unbelievably delicious and it adds a flavor punch to a ton of dishes.
Here I’ve made Sea Salt, Lemon & Thyme and also a Miso & Nori Furikake Butter (swipe!).
Furikake is a Japanese seasoning, made with sesame seeds, salt and seaweed (nori), that is mainly used to season rice, but can be tossed on basically anything to make it even better!
The Sea Salt, Lemon & Thyme Butter makes everything taste of summer in Provence, it’s absolutely delicious on green asparagus, potatoes, roast chicken or any kind of white fish. The Miso & Furikake Butter, on the other hand, is excellent on roasted salmon, sweet potatoes, carrots, string beans and both butters would be outstanding on a grilled steak! Today I devoured the Miso & Furikake version slathered on homemade Graubrot (grey bread, a very German bread made from a rye and wheat flour mix, I’ll post a recipe soon!) and it was so simple and good, the kind of thing everybody needs in their life right now.
xoxo Donata
Sea Salt, Lemon & Thyme Butter
Ingredients
1 stick unsalted butter (113 g) at room temperature
1 tsp flaky sea salt plus more for garnish
3 tsp fresh thyme leaves plus more for garnish
1/4 tsp fresh lemon zest
Preparation
Cream all the ingredients together with a fork.
Lay out a sheet of plastic wrap and scrape the butter onto the middle of it. Fold the plastic wrap over the mound and use your hands to form a log. Twist the ends tightly and refrigerate or freeze until ready to use.
Garnish with some thyme leaves and flaky sea salt before serving.
Miso & Nori Furikake Butter
Ingredients
1 stick unsalted butter (113 g) at room temperature
3 tbsp light miso
1/2 tsp flaky sea salt
2 tbsp nori furikake (there are different kinds of furikake like salmon or bonito, I happened to have the nori kind on hand!)
Preparation
Cream all the ingredients together with a fork.
Lay out a sheet of plastic wrap and scrape the butter onto the middle of it. Fold the plastic wrap over the mound and use your hands to form a log. Twist the ends tightly and refrigerate.
When the butter is chilled and hard, take it out of the fridge. Prepare a small, flat plate with the furikake spread evenly out on it.
Unwrap the butter and roll it in the furikake seasoning so it is evenly coated. Use more furikake if needed. If not using yet, wrap back up in the plastic wrap and refrigerate or freeze until ready to use.