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Prep Time:
Cook Time:
10 mins
0 mins
This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers.
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Serves: 20
Yield:
log
Units: US | Metric
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Serving Size: 1 (30 g)
Servings Per Recipe: 20
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