Monday, June 29, 2009

Herb Butter

Herb butter is a great way to use up any extra herbs you may have on hand and is a wonderful accompaniment to your favorite dishes. Use it with corn on the cob, warm dinner rolls, roasted chicken or turkey, or corn fritters.

Here I’ve used garlic chives and thyme, but you can use other herbs such as parsley, tarragon, basil, lemon verbena, sage, rosemary, lavender, cilantro, mint, garlic, scallion, or even Parmesan cheese. I find that using a plastic sandwich baggie is an easy way to form a log and store away in the fridge or freezer.

Stonewall Kitchen Harvest

½ cup (1 stick) unsalted butter, at room temperature
⅓ cup minced fresh herbs
Salt and freshly ground black pepper to taste

Put the butter in a medium-sized bowl and stir with a wooden spoon to soften it. Stir in the herbs, salt, and pepper, making sure the herbs are fully incorporated into the butter. Put the butter in the middle of a sheet of plastic wrap and cover with one side of the plastic wrap. Roll the butter into a long log or fat cigar shape, wrap it completely, and place in the refrigerator (for several days) or freezer (for several months) until ready to use. Serve the rolled-up log or cut off slices as needed.

No comments:

Post a Comment