Lemon Thyme Butter Recipes

LEMON-THYME BUTTER

Steps:

• In a small bowl, stir together melted butter, dried thyme, and fresh lemon juice. Season with coarse salt and ground pepper.

SAVORY THYME COMPOUND BUTTER

Steps:

• Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
• With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
• Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

LEMON THYME BUTTER

Steps:

• Blend lemon zest and garlic in food processor until finely chopped.
• Add butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process.
• Can be made 2 days ahead; bring to room temp before using.

LEMON THYME BUTTER

Steps:

• Combine all of the ingredients together.

MASHED POTATOES WITH THYME-LEMON BUTTER

Steps:

• Mix butter, thyme, and lemon in small bowl. Season with salt and pepper. (Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
• Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to same pot and mash. Heat half and half in small saucepan over medium heat until hot; stir into potatoes. Set aside 2 tablespoons thyme-lemon butter. Mix remaining butter into potatoes. Season to taste with salt and pepper. Transfer mashed potatoes to large bowl. Top with 2 tablespoons butter and serve.

HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER

Steps:

• Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
• Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN (GLUTEN-FREE)

Steps:

• Heat oven to 200C/180C fan/gas 6.
• In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together. Add salt and pepper to taste as seasoning. Set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken.
• Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin.
• Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 minutes
• When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
• Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin.
• Lift the chicken up, letting any juices dribble into the tin.
• Allow the chicken to a serving platter to rest for at least another 15 minutes.
• Optional- you can use the pan juices to make into a gravy if wished.

LEMON-THYME SAUCE

Steps:

• Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.