Herb Butters
Green butters are good melted and drizzled on vegetables, pasta, steaks, fish, and popcorn, or spread on bread.
Use herb butter in the roux for a cream sauce (add a little flour, cream, stock or white wine to finish the sauce.)
Makes one cup:
- 1 cup packed fresh herbs (chives, parsley, basil, thyme, tarragon and/or savory)
- minced garlic (optional, use for garlic butter)
- 1 cup unsalted butter, softened
- salt and freshly ground pepper
- lemon juice (optional, use in butter for fish)
- Put fresh herbs in a colander and rinse under cold running water.
- Pat dry with paper towels or let stand in a dry colander for several hours to air-dry.
- Use a very sharp knife or food processor to finely chop herbs and garlic, if using.
- Blend in butter until smooth.
- Season with salt, pepper and lemon juice, if using, to taste.
- Cover and refrigerate up to several weeks.
- To keep longer, transfer to small containers or ice-cube trays or roll into cylinders, wrap in foil and freeze in plastic bags for several months.
- 1/2 cup softened butter, mashed with a fork
- 1-3 Tbs chopped herbs
Mash and mix well, dump onto waxed paper in a log shape and roll up the paper around the log.
Twist ends to seal and refrigerate until firm.
Herb Butter for Vegetables
Use on grilled corn-on-the cob or mix in with any vegetable.
Mix together:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup flat-leaf parsley leaves, chopped
- 1/2 cup fresh basil leaves, chopped
- 2 Tbsp grated Parmesan
- 1 tsp grated lemon zest
- 2 tsp lemon juice
- kosher salt and pepper to taste
Cinnamon Honey Butter
Makes just enough to spread on toast or warm scones. Serves 4.
- 4 Tbsp soft butter
- 2 Tbsp honey
- 1/2 tsp ground cinnamon
Plain Honey Butter
Blend in a food processor until smooth:
- 1-1/2 cups butter
- 1/2 cup honey
Divide between three pieces of parchment or waxed paper.
Roll into logs, refrigerate.
For a smaller quantity, whip 1/2 cup soft butter with about 3 Tbsp honey.
