Total Time
10mins
Prep 3 mins
Cook 7 mins

From Food Network, episode "The Case for Butter". Although the herbs might change, the technique is the reason for posting this recipe. I have had varying luck with flavored butters. Often, they separate during whipping giving a pretty unappealing appearance to the dish. Not knowing if I was whipping it too long or not long enough, I turned to the "expert". So, 5-7 minutes of beating? Glad I have a stand mixer.

Ingredients Nutrition

Directions

  1. Chop the butter into uniform chunks.
  2. Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil.
  3. Using a stand mixer with the whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 to 7 minutes.
  4. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
  5. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log.
  6. Chill for 2 hours before serving.
  7. ****NB: for nutritional info, serving size is about 1 tablespoon.