Three Herb Butter Recipes

HOMEMADE HERB BUTTER

Homemade Herb Butter image

This Homemade Herb Butter is a delicious way to add fresh flavor to almost any dish!

Provided by Michael Wurm, Jr.

Time 1h20m

Number Of Ingredients 15

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 clove garlic (minced)
1 1/2 tablespoons fresh cilantro (minced)
1/2 tablespoon fresh lime juice
Zest of a lime
Salt and black pepper (to taste)
1 clove garlic (minced)
2 tablespoons oil-packed sundries-tomatoes (drained and chopped)
1 tablespoon fresh basil (minced)
Black pepper (to taste)
2 cloves garlic (minced)
1/2 tablespoon fresh rosemary (minced)
1/2 tablespoon fresh thyme (minced)
1/2 tablespoon fresh chives (minced)
Salt and black pepper (to taste)

Steps:

In a bowl, using a hand mixer (or by hand with a fork) beat together the butter and ingredients for your chosen flavored butter.
Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
Butter will last in the refrigerator for about five days.

Nutrition Facts : Calories 84 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB BUTTER

Herb Butter image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

THREE-HERB BUTTER

Three-Herb Butter image

From Fine Cooking Magazine. Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent. The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it. Cook time does not include chill time.

Provided by FrVanilla

Categories < 30 Mins

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1/2 lb unsalted butter, at room temperature
1/2 cup shallot, finely chopped
1/2 cup dry white wine
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh thyme leave, chopped
1/4 cup fresh sage leaf, chopped

Steps:

In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

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