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Herbed Compound Butter

Cookbook

Get Saucy

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

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.

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, peanut free, soy free, tree nut free, vegetarian

Taste and Texturebuttery, creamy, garlicky, herby

Type of Dishbutter sauce, dip/spread, sauces

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

Instructions

  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.

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