Herb Butter

Herb Butter
Photo by Steve Hunter


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

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


Variations on Herb Butter

  • Herb Butter
    • 2 tablespoons chopped fresh dill
    • 1 tablespoon chopped fresh parsley
    • 1/2 cup butter, softened
  • Herb Butter
    • 2 tablespoons fresh parsley leaves
    • 2 tablespoons fresh chives
    • 12 tablespoons unsalted butter
    • 1 teaspoon Dijon-style mustard
  • Herb Butter
    • 1 tablespoon finely chopped fresh thyme
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • 1 shallot, minced
    • +1 other ingredients
  • Herb Butter
    • 1 tablespoon chopped chives
    • 1/2 teaspoon dried whole basil
    • 1 cup butter, softened
    • 1 tablespoon chopped fresh parsley
    • +1 other ingredients

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