I usually tend to shy away from anything with too much butter. However, having a roll of seasoned, savory, composed butter in the freezer ready to add to freshly grilled fish and meats, or cooked vegetables is handy. All you need is a thin slice on top of the hot food, then watch it slowly melt and become one with your food creation.
This traditional french compound butter is typically seasoned with shallots, lemon juice, parsley, salt and pepper. I am suggesting a new twist on an old standard by adding fresh avocado. The ingredients are combined and rolled into a long log and placed in the freezer. Voila, there it is, your beurre maitre d’hotel or composed avocado butter.
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