Lemon Garlic Compound Butter

Lemon Garlic Base

• 1 tablespoon unsalted butter
• 3 cloves garlic (finely grated or minced)
• 1 tablespoon lemon juice (freshly squeezed)

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• 2 teaspoons lemon zest
• 2 tablespoons fresh parsley (finely chopped)
• 1 tablespoon fresh chives (thinly sliced)
• ½ teaspoon fine sea salt
• ¼ teaspoon white pepper
• ⅛ teaspoon crushed red pepper flakes (optional)

Optional Finish

• flaky sea salt
• lemon zest
• parsley (finely chopped)

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Cook the Garlic Base: Melt 1 tablespoon butter in a small skillet over medium-low heat. Add the garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.1 tbsp butter, 3 cloves garlic
3. Reduce the Lemon: Add the lemon juice and cook for 30–60 seconds, stirring often, until the mixture tightens slightly and looks glossy. Remove from the heat.1 tbsp lemon juice
4. Cool Completely: Transfer the lemon-garlic base to a small bowl and let it cool completely before mixing it into the softened butter.cooled lemon garlic base
5. Mix the Butter: Add the softened butter to a mixing bowl. Add the cooled lemon-garlic base, lemon zest, parsley, chives, sea salt, white pepper, and crushed red pepper flakes if using. Mix with a rubber spatula until evenly combined.softened butter, lemon garlic base, 2 tsp lemon zest, 2 tbsp parsley, 1 tbsp chives, ½ tsp sea salt, ¼ tsp white pepper, ⅛ tsp red pepper flakes
6. Taste and Adjust: Taste the butter and adjust with more lemon zest, salt, or white pepper if needed. Add more lemon juice only a few drops at a time if you want extra brightness.lemon zest, salt, white pepper
7. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.lemon garlic compound butter
8. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
9. Slice and Serve: Slice into rounds and serve over hot lobster, clams, shrimp, crab, scallops, oysters, fish, roasted vegetables, potatoes, or warm bread. Finish with flaky sea salt, lemon zest, or parsley if desired.finished lemon garlic compound butter, flaky sea salt, lemon zest, parsley