Herb Butter

Herb Butter
Photo by Steve Hunter


  • 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


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
    • 2 tablespoons fresh chives
    • 12 tablespoons unsalted butter
    • 1 teaspoon Dijon-style mustard
  • 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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