Butters

Herb Butters

Green butters are good on vegetables, pasta, steaks, fish and bread.

Use herb butter in the roux for a cream sauce and add cream, stock or white wine to finish the sauce.

Makes about 1 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)

1. Put fresh herbs in a colander and rinse under cold running water.
2. Pat dry with paper towels or let stand in a dry colander for several hours to air-dry.
3. Use a very sharp knife or food processor to finely chop herbs and garlic, if using.
4. Blend in butter until smooth.
5. Season with salt, pepper and lemon juice, if using, to taste.
6. Cover and refrigerate up to several weeks.
7. 
   
8. 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.

   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.