Total Time
5mins
Prep 5 mins
Cook 0 mins

Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.

Ingredients Nutrition

Directions

  1. Beat all ingredients together with a fork until light and fluffy.
  2. Place on plastic wrap and roll into a log.
  3. Twist ends of plastic wrap to"seal" butter inches.
  4. Store in freezer, and cut off discs of butter as needed.
  5. You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
  6. Try adding chives, rosemary, or tarragon.

Reviews

(6)
Most Helpful

This is very good! I served this with homemade focaccia for a dinner party - there were oohs and ahhs at the table! I used 1 TB fresh parsley and 2 TB fresh basil to get a pretty green color. I also added 1/4 tsp of salt as my butter is unsalted. Thanks!

WaterMelon February 24, 2005

I should have rated this ages ago. (Just cleaning out my cookbook) Anyway, this is a kitchen standard for us. It's fantastic to put on a steak just after you take it off the grill. While the steak is resting, the herb butter melts on it and makes a glaze for the steak. The resulting flavor and presentation is fantastic! Thanks for a keeper!

Axe January 23, 2009

This was very great! It was really good on fresh homebaked bread! Thanks!!

ginche March 25, 2006

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