Leek Compound Butter

Ingredients:
1 leek top, separated into leaves and thoroughly rinsed
2 sticks salted butter, divided

Directions:
Coarsely chop the leek tops with a knife and transfer them to a food processor. Pulse until they are broken down into small pieces but not pulverized.

In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until they begin to soften, are very fragrant, and have turned bright green, about 5 minutes. Add the remaining butter and cook, stirring, until the butter is completely melted and hot. Remove the pan from the heat and let stand until room temperature, about 30 minutes.

Pour the infused butter through a fine mesh strainer set over a bowl; use a rubber spatula to press on the solids to remove as much liquid as possible. Stir well, transfer to an airtight container, and refrigerate; use within one week, or scoop into tablespoon-sized balls and freeze in an airtight container or freezer bag for up to 6 months.