Chimichurri Compound Butter
Yield: 8-10 Servings
1/4 Cup Olive Oil
1/4 Cup Chimichurri Seasoning
1/2-1 Teaspoon Hawaiian Alaea Sea Salt
1/2Teaspoon Ground Green Peppercorns
2 Sticks Unsalted Butter, Room Temperature
Compound butters are a great (and easy) way to add layers of flavor to your recipes. Once you start to use them, we think you will always have one or two of them on hand for use at a moment’s notice. At MorningStar, this Chimichurri version is our favorite!
In a small bowl, mix together olive oil, seasoning blend, salt, and pepper. Stir to combine completely. Cover and set aside for 1 hour until the mixture has formed into a paste.
In a separate bowl, cream together butter and chimichurri paste, mixing until well blended. Turn out onto a cutting board and form into 2 logs. Wrap each in plastic wrap or parchment paper. Refrigerate until firm, then use as desired.
This butter freezes well, so you may want to keep one in the refrigerator and store the other in the freezer to use at a later time.