Have you ever made compound butter? It’s really easy, and it’s a great way to add tons of flavor to your meals. You can flavor your butter with anything from fresh herbs to bacon and pecans and it will be ready in your refrigerator to add a punch of flavor to whatever you’re eating.
Lately, I’ve been in love with maple lemon compound butter. The maple adds sweetness, while lemon zest adds a burst of bright, citrusy flavor that cuts through heavy winter flavors.
I made this maple lemon compound butter with oatmeal in mind, but it’s also great on sweet potatoes, squash, or baked salmon. You can even use it in place of plain butter to sauté shrimp. Really though it makes oatmeal so easy, and you can even stick a pat of the butter into a plastic baggie and bring it to the office with you to put on top of instant oats. I’m all about saving time in the morning!
The recipe is so easy that there’s almost no excuse not to make it right this second. You only need four ingredients: unsalted butter, lemon zest, maple syrup, and sea salt. For the brightest lemon flavor, I like to use an organic, non-waxed lemon.
Mix all of the ingredients together, then roll the butter tightly in a piece of parchment and put it in the refrigerator to solidify. After a few hours, you’ll be able to slice off as much (or as little) as you need. It will keep in the refrigerator for several weeks, ready to add a little something special to your meals.
- 1 stick 1/4 pound unsalted butter, softened
- 1 lemon preferably organic, zested
- 1 tablespoon maple syrup
- 1 generous pinch sea salt.
- Combine all ingredients in a mixing bowl. Use a heavy wooden spoon mix everything together until it's thoroughly combined. Taste and add more salt, if desired.
- Spoon the butter along the long edge of a piece of parchment paper. Fold the parchment over the butter, then roll tightly. Roll the ends of the parchment to seal. Refrigerate 2-3 hours, or until firm.