Garlic And Parsley Herb Butter Recipes
GARLIC HERB BUTTER
Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.
Provided by Kat2355
Categories Low Protein
Time 5m
Yield 1 stick
Number Of Ingredients 6
Steps:
- Beat all ingredients together with a fork until light and fluffy.
- Place on plastic wrap and roll into a log.
- Twist ends of plastic wrap to"seal" butter inches.
- Store in freezer, and cut off discs of butter as needed.
- You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
- Try adding chives, rosemary, or tarragon.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
GARLIC AND PARSLEY HERB BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.
Provided by Nyteglori
Categories < 4 Hours
Time 3h5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3
HERB BUTTER
This savory Herb Butter is infused with parsley, thyme, rosemary, black pepper, and lemon zest for a flavorful spread that tastes delicious on garlic bread, dinner rolls, steak, and more!
Provided by Rebecca Hubbell
Categories Condiment
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all of the ingredients until evenly mixed. Let sit for 2 hours for the herbs to infuse the butter then stir again and either wrap for later use or use right away.
Nutrition Facts : Calories 82 kcal, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 81 mg, ServingSize 1 serving
GARLIC BUTTER
Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like
Provided by Anna Glover
Categories Condiment
Time 5m
Yield Makes 100g
Number Of Ingredients 3
Steps:
- Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.
Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium
GARLIC HERB BUTTER
With just a small amount of ingredients you can easily make a batch of the most flavorful Garlic Herb butter that can be used in so many recipes!
Provided by Brandie @ The Country Cook
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Place the butter, parsley, thyme, chives, garlic, salt, and pepper in a medium-sized bowl.
- Stir together until fully combined.
- Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
- Roll the plastic wrap over the butter and press it into a log shape. Twirl the ends of the plastic wrap and tuck them under the roll.
- Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
- Slice and serve!
Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- Place all the ingredients except for the butter in a small food processor and pulse until the herbs are finely chopped.
- It can be stored directly in a container, or if you prefer you can place the soft chimichurri butter mix on some plastic wrap and shape it into a long cylinder form. Then seal and refrigerate the chimichurri cylinder until it solidifies. To serve it you can remove the plastic wrap and slice the butter as needed.
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- Remove butter from refrigerator and allow to come to room temperature on counter top. Meanwhile, preheat oven to 400 degrees Fahrenheit.
- Remove excess papers from outside of garlic head. Slice off 1/4" from the top of the head of garlic (the wide/root end) to expose cloves. Discard top portion. Make a little bowl of foil to set the head of garlic in, which will help hold the garlic cloves together and upright. Drizzle the top with olive oil, then cover completely with foil. Roast in the oven for 40-50 minutes, or until garlic is soft throughout and lightly browned. Remove from oven and allow to cool before handling.
- In a food processor, add butter, fresh herbs, salt, and roasted garlic cloves (discarding any papers). Blend until ingredients are evenly incorporated.
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- The jars should keep refrigerated for about 1 year. I prefer to freeze the jars to make sure that the paste remains fresh and tasty.
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