- Prep time
- 15 minutes
- Cook time
- 8 servings
Add some tang to your topping with the luscious chèvre and sweet and sour balsamic featured in this flavorful compound butter. Goes great on a steak, chop or roast!
- 1 pound salted butter, at room temperature
- ¼ cup chèvre
- 1½ tablespoons balsamic glaze
Place butter in stand mixer with paddle attachment and mix on high speed until light and fluffy, about 1 minute.
Stop mixer, add chèvre and balsamic glaze and paddle on medium-high speed until well incorporated.
Fold out compound butter onto parchment or wax paper and form into log. Freeze log and use in 1 or 2-ounce increments.
To store, keep the rolled log in the refrigerator for up to a month or in the freezer for up to 6 months, wrapped tightly in parchment paper and plastic wrap.