This compound butter has a wonderful flavor that would equally enhance beef, pork, chicken, fish or shrimp. I did not run this mixture through the food processor/blender, but I may next time as I believe the olives would be nicer minced even finer than I was able to achieve with a knife. For this particular batch, I used imported sun-dried tomato pesto from a jar. But I have also used sun-dried tomatoes packed in olive oil for a slightly sweeter end flavor. I am very fond of all the compound butters I have made before as they are so versatile and they can totally change up the flavor of a fairly plain piece of meat. Some are even good atop roasted or broiled fresh vegetables. Lemon-parsley-garlic butter is perhaps my favorite. The sky is the limit as to what herbs and spices you can put into compound butters. This butter recipe is Induction friendly.
1 stick unsalted butter (4 oz.)
2 T. finely minced sun-dried tomatoes (drained of oil) or commercial sun-dried tomato pesto
3 T. finely chopped green onion
1 clove garlic, minced
8 black olives (or calamata olives), finely minced or run through blender/processor
Salt and pepper to taste
DIRECTIONS: Soften butter and add all listed ingredients. Mix well and set on counter (or in refrigerator) for at least 1 hour for flavors to mingle. If you prefer for entertaining, you can make individual servings using a melon ball scooper or butter or candy molds and chill the shapes before serving. Place 1 T. on each portion of meat (or whatever you are serving it on).
NUTRITIONAL INFO: Makes about 12 T. total. One tablespoon contains:
7.94 g fat
.41 g carbs, .14 g fiber, .27 g NET CARBS
.16 g protein
37.75 mg sodium