Prep 5 mins
Cook 3 hrs
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.
- 226.79 g sweet unsalted butter
- 14.79 ml fresh basil, chopped
- 9.85 ml fresh parsley, chopped
- 1 shallot, chopped
- 1.23 ml fresh ground black pepper
- 1.23 ml paprika
- 0.19 ml hot sauce
- 0.19 ml lemon juice
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
A lovely fresh herbed butter (I used fresh parsley and sweet basil from the garden) though didn't add the hot sauce or paprika (otherwise may have had problems with the DM eating) - from a half mix I got just over 1/2 cup (so thing serving size needs to be upped to 1 cup) and I spread some over half a wholegrain baguette and put under the grill/broiler for about 10 minutes to crispt up, delicious as a side to Middle Eastern-Style Lamb Shanks and Couscous With Savory Caramelized Onion
I used this so far on string beans and it really jazzed them up. I'm not sure what we'll try it on next (maybe carrots or even mashed potatoes), but it's nice to know it's in the fridge and I can experiment with it on different things. Thanks!