“Herb Butter”

“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

salt

freshly ground black pepper

 

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Preparation time:  10 minutes, plus chilling

 

  1. 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.
  2. 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.

 

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