Herb butter is made by blending butter with herbs and spices, and is a popular addition to many dishes. It can be made at home with various herbs and spices, and should be handled with care to avoid bacterial contamination. The finished product can be stored in the fridge or freezer and used to dress up dishes or as a decorative element at a dinner party.
Herb butter, or herb butter, is a seasoned butter made by blending butter with an assortment of herbs and spices. It’s a popular addition to dishes like pasta, rice, fish, and fresh vegetables, and it also makes an excellent spread for fresh bread. Many cooks like to keep a stash of herb butter to dress dishes quickly, and it’s often available at markets and grocery stores. It is also very easy to make herb butter at home and many cooks prefer to make it since it gives you more control over the ingredients.
A typical herb butter includes a small amount of lemon and salt, as well as the herbs and butter. The addition of lemon juice makes the butter slightly more acidic, thus avoiding bacterial contamination. Lemon juice is by no means foolproof, and herb butter should always be handled with care. Salt and pepper can be added to herb butters so they don’t have to be added to food, although they certainly aren’t required.
Any number of herbs and combinations can be used in herb butter. Thyme, marjoram, dill, sage, parsley, basil, chives, oregano, rosemary and garlic are some common choices. Fresh herbs are ideal, as they will be more intensely flavorful, although dried herbs can also be used. If using dried herbs, lightly crush them to release their flavorful oils, and smell them first to make sure they’re still strong. If the herbs have minimal odor or have a powdery smell, discard them.
To make herb butter, start by briefly blanching the herbs to remove any dirt and bacteria that could contaminate the butter. You’ll need about a quarter cup of herbs for each piece of butter. Pat the herbs lightly with dry paper towels to soak up the water, then chop them finely before adding them to a bowl of creamed butter along with a teaspoon of lemon juice to each stick of butter and a pinch of salt, if desired. Blend the ingredients thoroughly, then form the herb butter into a log or attach a piece of foil for easy storage.
The finished herb butter will keep for about a week in the refrigerator or a month in the freezer. To use herb butter, cut up a potato chip and add it to a cooked dish. You can also allow it to soften and channel the herb butter into various decorative shapes that can be used to dress the table at a formal dinner party. If you choose to do this, keep the herb butter in ice-cold dishes so it doesn’t melt or get too hot.
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