Herb Butter

Herb Butter
Photo by Steve Hunter


  • 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


Variations on Herb Butter

  • Herb Butter
    • 2 tablespoons chopped fresh dill
    • 1 tablespoon chopped fresh parsley
    • 1/2 cup butter, softened
  • Herb Butter
    • 1 tablespoon fresh tarragon leaves
    • 2 tablespoons fresh chives
    • 1 teaspoon Dijon-style mustard
    • 12 tablespoons unsalted butter
  • 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 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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