Mixed Burro Recipe
Make Mixed Burro Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Herbed Lemon Butter
Garlic-Lemon Butter
Sun-Dried Tomato Basil Butter
Spicy Chili-Lime Butter
Method
Herbed Lemon Butter
- 1
Soften and cream
In a medium bowl, beat softened butter with a spatula or electric mixer until creamy and pale.
- 2
Add parsley, chives, lemon zest, salt, and pepper. Mix until evenly distributed and fragrant.
- 3
Spoon a portion onto parchment, roll into a log or compact disk, wrap tight, and refrigerate until firm, about 20-30 minutes.
Garlic-Lemon Butter
- 4
Infuse butter with garlic
In a small bowl, mix softened butter with minced garlic and lemon juice until well combined.
- 5
Season with salt and pepper. Taste and adjust.
- 6
Shape into a log on parchment, wrap, and refrigerate until firm, about 20-30 minutes.
Sun-Dried Tomato Basil Butter
- 7
Create tomato-basil paste
Stir chopped sun-dried tomatoes into softened butter until evenly dispersed. Fold in chopped basil.
- 8
Season with salt and pepper; mix thoroughly.
- 9
Form into a log or small blocks on parchment, wrap, and refrigerate until firm, about 20-30 minutes.
Spicy Chili-Lime Butter
- 10
Spice into butter
In a bowl, combine lime zest, lime juice, chili powder, cayenne, and salt with the softened butter. Mix until well blended.
- 11
Taste and adjust heat or salt as desired.
- 12
Shape into a log or disks on parchment, wrap, and refrigerate until firm, about 20-30 minutes.
Serving and Presentation
- 13
Chill and portion
After each butter has firmed, unwrap and slice into rounds or cut into medallions for serving.
- 14
Arrange on a serving board or plates with assorted bread slices, crostini, or vegetables for dipping. Label if desired.
