Herb Buttercomments (3) March 1st, 2010
1 stick unsalted butter
Assorted herbs, finely chopped
Salt, pepper, lemon juice, minced garlic, and or shallots (optional)
Flavored butters are a staple of cooks and are used on a number of foods from bread to fish, pancakes and waffles to pasta and every type of vegetable. Simple to make, they keep in the refrigerator for about one week, or in the freezer for up to three months.
Some springtime herbs for making herb butter include arugula, chives, cilantro, dill, fennel, lemon balm, marjoram, parsley, sorrel, chickweed, tarragon, and thyme all make delicious butters. Try experimenting with your favorite herbs and perhaps, add an edible flower like pansies or violets or even dandelion flower petals for color. Generally a blend of two herbs or three herbs is best when flavoring an herb butter.
Makes 1/2 cup of herb butter
Soften 1 stick of unsalted butter. Finely chop or cut the herbs into a chiffonade; about 2 to 4 tablespoons of herbs to 1/2 cup butter is a good ratio. Blend the herbs with the butter. You may want to add a bit of salt or pepper, lemon juice, or even minced garlic or shallots, depending on how you are going to use the butter.
Pack into a small crock and refrigerate or freeze until ready to use.
posted in: herbs