Louisiana Compound Butter
photo by twissis
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
8-12 medallions
ingredients
directions
- Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
- Mix on slow speed until all ingredients are well blended.
- SLOWLY add hot sauce until well incorporated.
- Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
- Place log in freezer until firm.
- Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
- The remaining butter can be stored in an airtight container for up to two months.
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Reviews
-
Made for Spring PAC 2010, this easy-fix recipe may well be my fave from among the recipes I chose. When I read *extraordinary on salmon* in your intro, I was hooked & it went far beyond my expectations. Fresh cilantro & Durkee sauce are not available here in Iceland, so I used dry cilantro & Tortuga SWEET HEAT Caribbean Pepper Sauce, altho I admit the latter in a lesser amt than the recipe prescribed for the sake of my DH. I oven-baked the salmon vs grilling & it was extraordinary! TY for sharing this great recipe w/us. :-)
RECIPE SUBMITTED BY
Southern Polar Bear
Scottsdale, Arizona