Herbed Butter

March 24, 2008 at 9:55 am · Filed under Recipe

Now that chives, the first herbs of spring, are pushing their way up through the ground, you can start making fresh herb butters. It is so easy and impressive and yummy, too!

Soften some butter or margarine at room temp. Gather your fresh herbs and snip or chop finely. You may choose herbs individually or use in a combination. Some suggestions to try are parsley, chives, basil, thyme, tarragon, dill, oregano, rosemary, sage, and cilantro. You can also add fresh minced or pressed garlic, lemon juice or grated zest, salt and pepper, capers, chopped olives or finely chopped sundried tomatoes.

Use these butters in food preparation as well as serving with entrees, side dishes or with bread. The amount of herbs can be varied to suit your taste. Start experimenting with a proportion of 1/4 cup herbs to one stick butter or margarine.

This recipe comes from Jean Francois Meteigner in Los Angeles, CA.

Provençal Butter

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons finely chopped black olives
  • 1 - 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped garlic
  • 1 teaspoon ground black pepper

Directions:

Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined.

And from the Seeds of Knowledge website:

Cumin Lime Butter

Ingredients:
1/2 cup butter, stick, softened
1 tablespoon fresh cilantro, chopped
1 teaspoon lime zest, finely grated
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
Salt and freshly ground pepper — to taste

Cream together the butter, cilantro, lime zest, garlic, cumin, chili powder, red pepper flakes, salt and pepper. Let the butter stand, covered, for at least 1 hour for the flavors to develop. Uses: Spread on both sides of thick flour tortillas (bought or homemade). In a hot skillet or a preheated grill cook on each side of the tortilla until lightly browned. Eat plain with rice and beans, or with melted cheese. Also good on grilled poultry or fish.

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