Herb Butter

Herb Butter
Photo by Steve Hunter


  • 1 lb. unsalted butter, cut into pieces and softened to room temperature
  • 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

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
    • 1/2 cup butter, softened
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons chopped fresh dill
  • Herb Butter
    • 2 tablespoons fresh parsley leaves
    • 1 tablespoon fresh tarragon leaves
    • 12 tablespoons unsalted butter
    • 2 tablespoons fresh chives
  • Herb Butter
    • 1/8 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup butter, softened
    • 1 teaspoon fresh lemon juice
    • 1 shallot, minced
  • 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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