Shallot-Mustard-Herb Butter Recipe
image by John Ferderer
Compound butters are one of the simplest and most satisfying ways to embellish grilled foods. Traditional recipes use all butter, but you can lighten the butter by whipping in an equal proportion of flavorful olive oil, thereby improving the ratio of healthful mono-unsaturated fats to saturated fats. Serve with grilled fish steaks, veal or lamb chops, or beef steaks.
In medium bowl, beat butter at medium speed until smooth and creamy.
Gradually add oil, beating until well-blended. Beat in mustard and lemon juice.
Stir in shallot, parsley and pepper. Serve at room temperature.
Butter can be made ahead. Cover and refrigerate up to 4 days or freeze up to 6 months.