Saturday, January 14, 2012

Herb Butter

Herb Butter

Butters made with savory herbs can be spread onto bread, meats or
vegetables, and used in sauces and sautés. Peppermint or other
sweet-herb butters can be served with pancakes, waffles, warm muffins
and other desserts.

• 4 to 6 tablespoons fresh herb leaves (e.g., basil, chives, dill, fennel, mint, parsley, tarragon, cilantro, thyme, sage)
• 10 tablespoons unsalted butter, softened

1. Chop herbs to release the leaf oils, then blend herbs into the butter with a fork.

2. Pack the butter into a roll of waxed paper and refrigerate for up to 24 hours to distribute flavors and firm up.

3. Slice the roll into disks or shave into curls to serve, or use the herb butter for cooking. Try adding additional seasonings such as paprika, cayenne, ground pepper, garlic or shallot.

To make honey butter soften the amount of butter you would like to use, like a whole stick of butter and blend with honey, with at least 2 teaspoons or more to taste, then follow procedure for rolling butter into waxed paper and refrigerate. You can also do this with margarine if you prefer.

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