Herb Butter

Herb Butter
Photo by Steve Hunter

Ingredients

  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. unsalted butter, cut into pieces and softened to room temperature
  • ¼ cup fresh lemon juice
  • 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

Comments

Variations on Herb Butter

  • Herb Butter
    • 1/2 cup butter, softened
    • 1 tablespoon chopped fresh parsley
    • 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 tablespoon finely chopped fresh thyme
    • 1/2 cup butter, softened
    • 1 teaspoon fresh lemon juice
    • 1 shallot, minced
    • 1/8 teaspoon salt
  • Herb Butter
    • 1 teaspoon lemon juice
    • 1/2 teaspoon dried whole marjoram
    • 1 tablespoon chopped fresh parsley
    • 1 cup butter, softened
    • +1 other ingredients


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