Herb and shallot compound butter

[Saviolo]

We made a quick and fast video this week because things got a little away from us. But trust me, this one will make a lot more sense after next week's video when we spatchcock and roast a turkey and use this butter all over it!

Of course it's super easy to customize this one. Your herbs of choice, and the acid of your choice. You can even add lemon zest to this, but my hubby doesn't think that lemon and turkey go all that well together so he used a bit of Tabasco sauce and a dash of vermouth for the acidity. Tailor this to whatever you're using it in. The flavour profile should complement what you're going to use it on. Leftovers are super easy to store. Roll them in parchment or wax paper and pop it in the fridge or freezer.

[packman]

1. Made some chive/butter compound for sous vide steaks a few days ago

mixed butter with chives/some garlic and laid it out on wax paper , rolled it into a sausage form and froze it. After charring the sous vide steaks, put it on top of the hot steaks. Good stuff.

[Saviolo]

2. Yeah, it's super versatile and easy

Really flavourful and almost no effort. Even faster if you put it in a stand mixer with the paddle. We only wanted to make enough for our turkey, but you can make lots at a time and freeze it in rolls super easily.