Chervil Buttercomments (0) March 19th, 2009
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/3 cup chopped chervil
Makes 1⁄2 cup
Use this herb butter to finish off a dish, but don’t try to cook with it or you’ll lose the delicate flavor of the chervil. Immediately after cooking, while the food is still hot, put a dab of chervil butter on fish, seafood, poached eggs, or boiled or steamed vegetables.
In a small bowl, work the butter with a fork until it is soft and creamy. Stir in the chervil until it is evenly incorporated into the butter. Store the chervil butter in a dish, or shape it into a log and roll it in waxed paper or plastic wrap. Refrigerate.
Recipe by Ruth Lively
from issue #24
posted in: herbs, condiment