Makes ¾ cup

- 8 tablespoons salted butter, softened

- 2 tablespoons extra-virgin olive oil

- 2 tablespoons fresh-squeezed lemon juice

- 1 tablespoon minced garlic

- 2 teaspoons minced lemon zest

- 1½ teaspoons chopped fresh rosemary

- 1½ teaspoons chopped fresh thyme

- ½ teaspoon red chili flakes

- ¼ teaspoon cayenne pepper

- ¼ teaspoon kosher salt

Combine butter, olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, chili flakes, cayenne and salt in food processor and process until thoroughly combined. This compound butter will be very soft. If prepared in advance, butter may be kept, covered and refrigerated, for up to 1 week, or frozen for up to 1 month.

©2005 by Kathy Casey Food Studios®