Cilantro Barracks Butter | Cilantro is like Simon Cowell. You hate him at first, then he slowly grows on you, you find yourself rooting for him, and before you know it, you consider him a friend. Well, a celebrity friend…which, yes, means we’re not really friends and instead I’m sitting here comparing my imaginary friend to a compound butter on a food blog. Just try this good stuff…before I start feeling bad for myself.
* Speed this time way up by employing your freezer to firm up the butter!
- Butter - 6 tablespoons, softened
- Cilantro Leaves - 1½ tablespoons, finely minced
- Yellow Mustard Powder - ¼ teaspoon
- Salt - ⅓ teaspoon
- Drop the butter into the mixing bowl and let it rest on the counter for 15 minutes to soften a bit.
- Pick the cilantro leaves off their stems and then finely mince them.
- Toss them into the mixing bowl.
- Then add the mustard powder and salt. Mix everything together by folding the butter over with the spatula until it's just incorporated (don't mix it too much and melt the butter!).
- Then spoon about 1½ tablespoons into each of the four ramekins and spread the butter all the way to the edges.
- Put the ramekins on a plate and toss them in the fridge to firm up for at least an hour (or if you need them sooner, pop them in the freezer for 15 minutes).
- To serve, run a fork around the edges of the butter to loosen it from the ramekins.
- Then invert the ramekins and pop the butter onto your favorite grilled meats. Let it melt a bit to release its creamy goodness and enjoy!
* Make these hours in advance or even days and freeze them.
* If you don't have small ramekins, use small round cutters/molds or even short shot glasses.
* This is a fancy, simple compound butter that will make you look good come service time!