Old Bay Compound Butter

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: Melt 1 tablespoon butter in a small skillet over medium-low heat. Add the garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.1 tbsp butter, 3 cloves garlic
3. Bloom the Seasoning: Add the Old Bay Seasoning, smoked paprika, celery seed, and dry mustard. Cook for 20–30 seconds, stirring constantly, just until the spices smell warm and toasted.1 tbsp Old Bay, ½ tsp smoked paprika, ¼ tsp celery seed, ½ tsp dry mustard
4. Tighten the Lemon: Stir in the lemon juice and cook for 20–30 seconds, until the mixture looks glossy and there is no loose liquid sitting in the pan.1 tsp lemon juice
5. Cool Completely: Transfer the Old Bay garlic base to a small bowl and let it cool completely. It should be cool and thick before it goes into the softened butter.cooled Old Bay garlic base
6. Mix the Butter: Add the softened butter to a mixing bowl. Add the cooled Old Bay garlic base, lemon zest, parsley, chives, Worcestershire sauce, and black pepper. Mix with a rubber spatula until evenly combined.softened butter, Old Bay garlic base, 2 tsp lemon zest, 2 tbsp parsley, 1 tbsp chives, ½ tsp Worcestershire, ¼ tsp black pepper
7. Taste and Adjust: Taste the butter before adding salt. Old Bay and Worcestershire are already salty, so add kosher salt only if needed.kosher salt as needed
8. 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.Old Bay compound butter
9. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
10. Slice and Serve: Slice into rounds and serve over hot lobster, crab, shrimp, clams, fish, corn, potatoes, chicken, roasted vegetables, or dinner rolls. Finish with extra Old Bay, lemon zest, parsley, or chives if desired.finished Old Bay compound butter, extra Old Bay, lemon zest, parsley, chives