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compound/seasoned butters

Fennel-Shallot Butter
"Fennel is simple but delicious, and that's the name of the game. Adding lemon zest gives the butter some acidity,"" says chef Brian Young of the Emory restaurant, who provided this recipe for fresh. Young recommends using this compound butter on pork chops or crusty bread.
1 tsp. olive oil
3 Tbsp. finely chopped shallot
2 garlic cloves, minced
2 tsp. chopped fennel seeds
1 stick unsalted butter, softened
1 tsp. lemon zest
Salt and pepper
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Fennel-Shallot Butter

Fennel-Shallot Butter

Fennel-Shallot Butter
  • Servings:Makes About 1/2 cup
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. Heat olive oil in a small skillet over medium heat until shimmering. Add shallot and cook until softened. Add garlic and fennel seeds and cook for one minute.
2. Let cool in a small bowl, then add butter and lemon zest and mash until blended. Season with salt and pepper to taste.
3. To turn into an easy-to-slice log, transfer to the center of a sheet of plastic and wrap butter, twisting ends of plastic to tighten. Chill until firm, about 1 hour.
Source: Hannaford fresh Magazine, July - August 2019