Flavor butter and leave it in the fridge for when you need them. They are handy to slice over quickly grilled fish, chicken breasts or even a steak or vegetables to add flavor. You can make a whole lot of different butters like garlic and herb butter, sage and garlic butter, anything really, just add your favorite herbs and they are always on hand.
What you need
125g butter at room temperature
The rule of thumb is 2 or 3 tablespoons of herbs per 125g butter and always use fresh herbs. If your butter is unsalted butter add a pinch of salt as well.
The process
Cream together the chosen herbs with the butter.
Take a sheet of cling film and place the flavored butter on end. Roll the cling film to the end and then take the free end and begin to twist until the it forms a firm cylinder and pop into the fridge until you need it.
Garlic butter
1 tablespoon chopped parsley
2 tablespoons minced garlic
Parsley butter
2 tablespoons chopped parsley
1 tablespoon lemon juice
Tarragon butter
2 tablespoons chopped tarragon
1 tablesppon chopped chives
You get the idea, chop up any of your favorite herbs.
You can also make sweet butters by adding honey for pancakes and crumpets. Orange juice, orange rind and a orange liqueur for crepe suzettes.
Herb butters are great to flavour gravy as well and the butter thickens naturally. Use them on fish, meat or chicken recipes.
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[...] a blue fan.. this is definitely for you. For those who prefer the herby flavour, there are these herb butter recipes which go really well with meat or fish. (for 6 [...]
Hey Kim, I cant see why they would go off, mine certainly don’t but then I use them up in about 3 weeks. I will research it and find out how long they should last. Cheers for now
What a clever idea, Graham, the butters wont go off hey????