Herb Butter

Some of the easiest ways to impress dinner guests can be found in the infusion of everyday ingredients with something special.  This process may be as simple as adding Cajun spices to a pasta sauce, infusing olive oil with spicy peppers or sweet basil, or just taking the time to squeeze a little bit of lemon into your glass of water.And, since everything tastes better with just a little bit of butter, what better way to create exceptional flavors for every day experiences than a slice of toast with butter rich in herbs de provence? Served on bread, vegetables, or even a hardy steak with a dollop or two, herb butter reminds us of just how versatile this additive can be.  But the best part perhaps lies in the art of making it–in less than five minutes, room temperature butter can be mixed with freshly chopped garden herbs suggesting one of the easiest (and most rewarding) ways to bring nature straight to your table.Prepare your own herb butter with the ratio suggested below, or improvise new alternatives such as lavender, mint, or dill.  Simple additions of your favorite flavors will make an already incredible ingredient better with something a little bit special.

Herb Butter

If it’s your first time preparing herb butter, you may wish to use a teaspoon of the herbs below instead of a tablespoon.  Most chefs I know opt for a larger portion of herbs, but a teaspoon is a wonderful introduction into the world of flavored butter without too much seasoning.

*1 (8 tablespoon) stick salted butter, room temperature

*1 tablespoon parsley, chopped fine

*1 tablespoon basil, chopped fine

*1 tablespoon rosemary, chopped fine

*1 tablespoon thyme, chopped fine

*1 clove garlic, minced or pressed

*1/2 teaspoon pepper

1.) Prepare Herb Butter: in a large bowl, add softened butter, herbs, garlic, and pepper.  Using a large spoon, mix to integrate until additions are fully incorporated into butter.  Using a flat spatula, scrape butter mixture onto wax paper.  Fold wax paper over mixture to cover fully and shape as you like—a long tube of butter or a brick of butter.  Refrigerate butter until ready to use.  Enjoy! Makes 8 tablespoons herb butter.

 

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This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, February 9th, 2012.  You can read the reprint here.

–Helana Brigman