Let’s talk about butter.
Herb Butters
I’ll share with you today how you can make your butters even better.
1/2 c unsalted butter, room temp
1 shallot, minced
1 T minced fresh flat-leaf parsley
1 tsp freshly squeezed lemon juice
salt and pepper
*Combine butter, shallot, parsley and lemon juice in a food processor. Process to blend. Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inch thick and twist the ends to close. Refrigerate at least one hour or until firm. Remove from refrigerator and slice into 1/2 inch ‘coins’ when steaks go on the grill.
Mix all ingredients together, spoon the butter onto a sheet of plastic wrap and roll it into a log shown below.
Refrigerate. Great on steaks, pork chops, French bread, green beans, corn…
*Combine the different recipes listed as described above. The same process will be used to roll in a log as well.
Chive-Mustard Butter
1/2 c butter, room temp
1 1/2 T finely diced fresh chives
1/2 tsp dry mustard
1/4 tsp pepper
Horseradish-Parsley Butter
1/2 c butter, room temp
1 T chopped fresh parsley
1 T country style Dijon mustard
1 tsp prepared horseradish
Cilantro-Lime Butter
1/2 c butter, room temp
1 tsp lime zest
1 tsp fresh lime juice
1 T chopped fresh cilantro
Jalapeno-Chili Butter
1/2 c butter, room temp
1 jalapeno pepper, seeded and minced
1 tsp chili powder
Garlic-Basil Butter
1/2 c butter, room temp
1 T finely chopped fresh basil
1 garlic clove, minced
I posted this recipe for Strawberry Butter earlier but here it is again. It’s great on homemade sourdough bread, crusty French bread, pancakes, biscuits.
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Karen says
Excuse my ignorance, but are all the herb butters made with unsalted butter? Just checking because I want to make some of these and not sure…
Paula says
Karen, they don’t have to be. I do prefer to make them with un-salted so that it doesn’t interfer with the natural flavors of the herbs. In a tight, I have made them with salted though. If you use salted butter, just be aware of how much salt you add to the dish you put it in/on.