½cup(115g) unsalted butterat room temperature Note 1
2tablespoonsfresh chopped cilantro
2teaspoonsgrated garlicabout 2 cloves Note 2
2teaspoonsgrated gingerabout 2-inch
1teaspooncoarse kosher salt
Equipment
medium bowls
food processor or mini food chopper
spoon or spatula
Instructions
In a medium bowl, combine softened butter, chopped cilantro, grated garlic and ginger and salt. Using a spoon, mix until well combined. (Alternatively, you can chop the cilantro in a small food processor and add the rest of the ingredients and mix in the food processor for a few seconds.)
To shape compound butter:
Spread a plastic wrap (or a parchment paper) on the counter and spoon the prepared compound butter into a rough log shape. Then take the long end of the plastic wrap and wrap it over the butter. Gently press the butter into a log. Twist the ends and refrigerate.
To freeze:
Once the log is firm, slice them and wrap them back in plastic, or parchment paper. Place it in a freezer bag and freeze for up to 3 months.
Notes
Note 1: I prefer unsalted butter so I can control the saltiness. If using salted butter, omit the salt.Note 2: I highly recommend using freshly grated garlic over chopped garlic from a container for the best result. Garlic loses its potency as soon as they’re cut.Storing Tip: - Store the compound butter in an airtight container for up to 6 days in the refrigerator. For a spreadable consistency, let the butter sit at room temperature for at least 30 minutes before serving. - Compound butter freezes well too! Place the butter into an airtight container and freeze for up to 6 months. Let the butter thaw in the refrigerator overnight before serving.