Garlic and Herb Butter for Salmon

All right guys, today we're going to make that compound butter. This one is great for seafood. It's going to have a few ingredients. We've got one shallot, four cloves of garlic, one cup of parsley leaves, two teaspoons of fresh thyme, one teaspoon of kosher salt, eight ounces of unsalted butter, softened. It's at room temperature. We've got four tablespoons of extra virgin olive oil, and we've got the zest and juice of half a lemon. What we're going to use to put it all together is our food processor. Pretty simple. What you're going to want to do is as you add these in, you're going to want to just pulse it a little bit to break it down. Here we go. This is our shallot. Now we're going to add the four cloves of garlic. Here come the parsley leaves. For this one, I'm going to make it a little bit easier for myself, and I'm just going to take the top off. One of the nice things about this food processor, it has blades to help push the stuff down the sides. Now we're going to add in our two teaspoons of fresh thyme leaves. Here comes our salt. Now we're going to add our butter. Same thing. We'll go ahead and pull that while it's turning. All right. Now we have what's going to look like a pesto. Let's move this out of the way. Pull the bowl up. We've got some freezer paper. Pull the blades up. Got a nice bright green color. You can smell the herbs. You can smell the garlic. Smells really fantastic at this point. I'm just going to shape it a little bit. Now we're going to roll it. Bring that back a little bit. I'm going to roll it into the shape of a log. Now we'll take our freezer paper tape. Put a piece here. Grab the ends. Push it in a little bit. Wrap it like you would an old-time candy. Now we're going to take that and put it in the freezer. All right. It's been about two hours. Let's see what we have here. Oh, wow. Look at that. Set up real nice. Oh, man. That's going to be perfect for our next dish. Thanks for watching.