Compound Butter
This compound butter recipe is an easy way to add extra flavor to steak, vegetables, seafood, and more. Made with butter, fresh herbs, and Kinder’s The Blend Seasoning, it melts smoothly over hot foods and adds a rich, savory finish. It’s especially good for finishing off a great steak at home, giving weeknight dinners a simple steakhouse-style touch.
Ingredients
½ lb. unsalted butter, room temperature
2 Tbsp finely chopped flat-leaf parsley
1 tsp lemon juice
Zest of 1 lemon
Instructions
Start by setting the unsalted butter in a small bowl so it softens evenly. Once the butter is room temperature, add the finely chopped parsley and lemon juice, then sprinkle in Whiskey Peppercorn Seasoning. Use 1 teaspoon for a mild peppery kick or up to 2 teaspoons for a bolder flavor. Mash and mix everything together thoroughly with a fork or small spatula until the seasoning, herbs, and lemon are fully incorporated into the butter.
Once combined, shape the seasoned butter into a small log, ball, or disk. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour so the flavors meld and the butter firms up.
When ready to serve, slice the compound butter into individual pats and place on top of hot grilled or seared steak, fish, chicken, or roasted vegetables. The butter will melt over the warm food, releasing the herbal brightness of parsley and the bold, savory notes of Kinder’s Whiskey Peppercorn Seasoning.
Serve immediately, and refrigerate any leftover compound butter for up to a week or freeze for longer storage.
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Compound Butter
This compound butter recipe is an easy way to add extra flavor to steak, vegetables, seafood, and more. Made with butter, fresh herbs, and Kinder’s The Blend Seasoning, it melts smoothly over hot foods and adds a rich, savory finish. It’s especially good for finishing off a great steak at home, giving weeknight dinners a simple steakhouse-style touch.
Ingredients
½ lb. unsalted butter, room temperature
2 Tbsp finely chopped flat-leaf parsley
1 tsp lemon juice
Zest of 1 lemon
Instructions
Start by setting the unsalted butter in a small bowl so it softens evenly. Once the butter is room temperature, add the finely chopped parsley and lemon juice, then sprinkle in Whiskey Peppercorn Seasoning. Use 1 teaspoon for a mild peppery kick or up to 2 teaspoons for a bolder flavor. Mash and mix everything together thoroughly with a fork or small spatula until the seasoning, herbs, and lemon are fully incorporated into the butter.
Once combined, shape the seasoned butter into a small log, ball, or disk. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour so the flavors meld and the butter firms up.
When ready to serve, slice the compound butter into individual pats and place on top of hot grilled or seared steak, fish, chicken, or roasted vegetables. The butter will melt over the warm food, releasing the herbal brightness of parsley and the bold, savory notes of Kinder’s Whiskey Peppercorn Seasoning.
Serve immediately, and refrigerate any leftover compound butter for up to a week or freeze for longer storage.