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–+ servings

Compound Pernod Butter

Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 7 ounces

Software

  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup good quality unsalted butter, softened
  • 2 tablespoons Pernod
  • 2 teaspoons freshly squeezed lemon juice
  • 10 dashes Tabasco hot sauce
  • 3 tablespoons minced parsley

Specialized Hardware

  • stand mixer with paddle attachment
  • Parchment paper

Procedure

  • Combine the shallot, garlic, and salt in a small bowl. Set aside for 10 minutes.
  • Add the butter to the bowl of a stand mixer with the paddle attachment. Mix on medium speed until smooth and lightened in color, 5 minutes.
  • Scrape down the sides of the bowl with a silicone spatula then add the shallot/garlic mixture, the Pernod, lemon juice, hot sauce, and parsley. Mix for another 2 minutes until thoroughly combined.
  • Place a 16x12-inch sheet of parchment paper in front of you on the counter, portrait style (with the short side facing you). Mound the butter in the middle of the paper and then fold the far edge of the paper over the butter towards you. Place the edge of a sheet pan or cookie sheet on top of the paper right where it meets the bottom half so that the butter is trapped. Then, pressing gently down push the pan slowly away from you so that the butter is forced into a long cylinder. When that cylinder is about two inches shorter than the paper is wide, stop pressing and roll up the paper, crimping the ends to hold the butter.