• 9 Ratings

Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in the bowl of a food processor; process to combine.

    Advertisement
  • Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.

  • Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.

Reviews

9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1