Citrus butter is a type of compound butter. Compound butter is butter
creamed with other ingredients such as herbs, garlic, wine, shallots
etc. When I make compound butter I spread it out in a log shape on a
sheet of parchment paper and then roll the parchment paper up,
tightening as I go. Hopefully, I end up with a butter log 1-2 inches in
diameter, depending on how high I pile it up. I then twist the ends,
wrap the whole thing in saran wrap and retighten, twisting the ends
again for added pressure. 

I usually make a double or triple batch, freeze for easy handling and
then cut off as needed. Probably the most often seen compound butter is
matre d'htel butter, which is often served with steak, it typically
consists of lemon juice, parsley a bit of vinegar (optional), salt and
white pepper. 

I have a whole file of compound butters, which I will post, but all it
really is, is butter mixed with whatever you are in the mood for and
think will go with what you are eating.

I will also post the salmon with citrus butter in a separate recipe
post. 

Regards

Smoking in Chicago,
Gary

--
"A gourmet is just a glutton with brains."
P.W. Haberman, Jr.

