“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
3 oz. unsalted butter, softened
3 tablespoons, chopped fresh parsley
1 garlic clove, peeled and crushed
1 tablespoon lemon juice
freshly ground black pepper
Preparation time: 10 minutes, plus chilling
- Cream the butter in a food processor or electric blender, or in a bowl using a wooden spoon. Add the parsley, garlic and lemon juice and cream again. Season to taste with salt and pepper.
- Wrap the herb butter in cling film and chill in the refrigerator for about 20 – 30 minutes until firm. Unwrap and shape the butter into a neat roll about 1 inch wide, wrap again in a cling film, and chill in the refrigerator until hard. Cut into thick slices and serve with grilled steaks, sole or plaice.
Variations: Substitute the same amount of fresh tarragon, chervil, or dill for the parsley, or use 2 tablespoons chopped fresh mint, or 1 tablespoon chopped fresh sage. For a mixed herb butter, use ½ tablespoon each tarragon, chervil, chives and parsley.