Herb Butter Blend (Printable View)
A rich mix of butter with fresh herbs, perfect to elevate meats, veggies, or breads.
# Ingredient List:
→ Dairy
01 - 7 ounces unsalted butter, softened
→ Fresh Herbs
02 - 2 tablespoons finely chopped parsley
03 - 1 tablespoon finely chopped chives
04 - 1 tablespoon finely chopped dill
05 - 1 teaspoon finely chopped tarragon (optional)
→ Aromatics
06 - 1 small garlic clove, minced (optional)
→ Seasoning
07 - 1/2 teaspoon fine sea salt
08 - Freshly ground black pepper, to taste
09 - Zest of 1/2 lemon (optional)
# How to Prepare:
01 - Place softened butter in a medium bowl.
02 - Incorporate chopped herbs, minced garlic (if using), sea salt, black pepper, and lemon zest.
03 - Mix with a spatula or spoon until ingredients are evenly distributed.
04 - Taste mixture and adjust seasoning as desired.
05 - Transfer herb butter onto parchment paper or plastic wrap, form into a log, and wrap tightly.
06 - Refrigerate for at least 1 hour before slicing and serving.
# Expert Suggestions:
01 -
- It takes 10 minutes and tastes like you spent all day on it.
- One batch transforms steaks, fish, bread, and roasted vegetables without extra thinking.
- It keeps in the freezer for months, so you always have restaurant-quality flavor on hand.
02 -
- Room temperature butter is non-negotiable—cold butter won't blend and warm butter turns into a broken mess.
- Dry your herbs completely after washing them or your butter will have a watery edge that seeps out during storage.
03 -
- Slice your herb butter log while it's still slightly cold from the freezer—it cuts cleanly and looks impressive on the plate.
- Make a double batch and freeze half so you always have this ready when someone unexpected shows up for dinner.