Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
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Herbed Compound Butter
Cookbook
Use as a sandwich spread, slathered on chops, steaks, chicken, fish, or shellfish, stirred into mashed potatoes, pasta, risotto, or polenta, or tossed with roasted, grilled, or steamed vegetables.
Yield : Makes about 2/3 cup
Ingredients
- ½ cup (1 stick) salted butter, softened
- 2 tablespoons finely chopped fresh basil leaves
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon or chervil leaves
- 1½ teaspoons finely chopped fresh dill
- 1 small garlic clove, minced
- Generous pinch of freshly ground black pepper
Directions
1. In a medium-size bowl, using a wooden spoon, beat the butter until creamy. Add the herbs, garlic, and pepper and stir until smooth.
2. Spoon the butter onto a sheet of plastic wrap into a 4-inch-long log. Roll up the plastic, forming the butter into a cylinder. Twist the ends tightly to press the butter into a compact log. Refrigerate until chilled. Will keep refrigerated for about 1 week or frozen for 1 month.
© 2005 Grace Parisi
Nutritional Information
Nutrients per serving
Nutritional information is based on 10 servings.
82 kcal
1 % daily value
2 % daily value
3 % daily value
16 mg
2 mg
0 g
0 g
0 g
0 g
24 mg
66 mg
6 g
9 g
1 % daily value
