The method is easy: you combine a bunch of chopped herbs and seasonings with room-temperature butter. Use the butter immediately or roll it up in plastic wrap and refrigerate. Once you've made the butter, there are countless ways to use it.
Rub it under a raw chicken's skin before grilling or dot onto just-grilled steaks. Smear on bread before toasting or corn-on-the-cob after cooking. Toss with cooked pasta or shellfish. The recipe is incredibly adaptable, so choose the herbs that you like. Ready to learn how it's done? Read on.
1 stick unsalted butter, at room temperature
1/2 cup fresh herbs, minced
Salt and freshly ground black pepper
Additional seasonings, optional: minced garlic, spices like cayenne pepper or paprika, finely grated hard cheese or crumbled soft cheese, minced anchovy, minced shallot, etc.
- In a medium bowl, combine the butter with the herbs. Stir well to incorporate fully. Season with salt and pepper. Stir in the additional seasonings if using.
- Use the butter immediately or refrigerate: spread a long sheet of plastic wrap on a work surface. Mound the butter in the middle and form into a log shape. Cover with the plastic wrap while shaping the butter into a tube, about 1 1/2 inches in diameter. Refrigerate for up to 4 days or freeze for up to a month.
Makes about 3/4 cup butter.
Use the butter: on chicken, fish, or steak. Toss with cooked shellfish, pasta, or vegetables. Spread on bread and make garlic bread. Spread on cooked corn on the cob.
- Condiments/Sauces, Other
- North American