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Herb Butter
this versatile butter is a must for steaks or 'dry' meats
Ingredients
| 100 g | butter, at room temperature |
| 1/4 tsp | parsley, finely chopped |
| 1/4 tsp | chives, finely chopped |
| 1/4 tsp | dill, finely chopped |
| salt and pepper |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Mix the butter with all the ingredients until well mixed. If you use salted butter you might not need any salt.
Roll the butter into a log, refrigerate, cut in slices. This butter can be frozen.
Notes:
For a more fancy way of serving this butter, make the double amount and use a cookie press or pastry bag to pipe some nice shapes.
Freeze the extra portions first on a cookie sheet and then transfer into a container for freezing. Put wax paper between the individual layers to avoid sticking.
You may want to use this recipe as a base for other herb butters. Add 1 garlic clove, crushed for some garlic butter. Substitute the dill for tarragon. Add some lemon zest. Let your imagination run free.
Roll the butter into a log, refrigerate, cut in slices. This butter can be frozen.
Notes:
For a more fancy way of serving this butter, make the double amount and use a cookie press or pastry bag to pipe some nice shapes.
Freeze the extra portions first on a cookie sheet and then transfer into a container for freezing. Put wax paper between the individual layers to avoid sticking.
You may want to use this recipe as a base for other herb butters. Add 1 garlic clove, crushed for some garlic butter. Substitute the dill for tarragon. Add some lemon zest. Let your imagination run free.
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