Herb Butter

Photo by Steve Hunter

Ingredients

4 cups assorted fresh tender herb leaves (choose from tarragon, thyme, parsley, basil, dill, chives, marjoram, chervil)
¼ cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
1 lb. unsalted butter, cut into pieces and softened to room temperature

In a food processor, combine the butter, salt, and pepper. Process until you get a creamy paste, scraping down the sides as necessary, and then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 2logs in parchment or waxed paper, rol...

View full recipe at Fine Cooking

Comments

Variations on Herb Butter

Herb Butter
- 1 tablespoon chopped fresh parsley
- 1/2 cup butter, softened
- 2 tablespoons chopped fresh dill
Herb Butter
- 1 teaspoon Dijon-style mustard
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh chives
- 12 tablespoons unsalted butter
Herb Butter
- 1/2 cup butter, softened
- 1 teaspoon fresh lemon juice
- 1 shallot, minced
- 1/8 teaspoon salt
- 1 tablespoon finely chopped fresh thyme
Herb Butter
- 1 tablespoon chopped chives
- 1/2 teaspoon dried whole basil
- 1 cup butter, softened
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley