Stephen Albert
Use herb butter wherever you would use the herb alone—on rice or noodles, steamed vegetables, grilled or roasted meat, poultry, or fish.
Herb butter can be prepared more quickly and tastes just as good as most melted butter sauces. It’s easier to take herb butter to the table—or to the patio or picnics—than it is melted butter sauces. And you can form herb butter into fancy shapes and molds.
Just about any herb can become herb butter—the favorites: parsley, chervil, tarragon, chives, dill, sage, rosemary, and cilantro. And try combinations–like parsley and chives or shallot and parsley,
Keep in mind some herbs are stronger than others so you may want to vary the amount. (The strong herbs include rosemary, oregano, sage, thyme, and tarragon. Mild herbs include parsley, mint, cilantro, dill, basil, and chives.)
Makes 4 to 8 servings
Time 10 minutes
Ingredients to Make Herb Butter
- 2 tablespoons mixed or single herbs
- 4 tablespoons (½ stick) butter (unsalted best), at room temperature
- Salt to taste
- Freshly ground black pepper to taste (optional)
- Juice of ½ lemon or lime (optional)
Directions to Make Herb Butter
1. Mince or puree the herbs (fresh herbs provide fresh-tasting flavors).
2. Cream the butter with a fork and sprinkle in the herbs. (You can do this in a small food processor.)
3. Add salt as needed; add pepper if you like; add lemon or lime to taste if you like.
4. Roll the herb butter into a sausage shape, wrap tightly, and refrigerate for use in a day or two or freeze until needed.
