I had a dinner party last week and surprisingly this turned out to be the star of the meal. Well I guess it's not that surprising since it is butter. Who doesn't love butter? Don't answer that Vegans.
This was one of the first simple recipes that caught my eye when I was given my Alice Waters cookbook, but for some reason I never got around to making it until now. We polished off almost all of it over the course of one night, but the herb butter can keep for up to a week in the fridge and according to Alice up to a month in the freezer (although that kind of thing makes me nervous). You can use any fresh herbs you want for flavor. I'm looking forward to trying out some different versions, sage particularly.
ingredients:
1 stick unsalted butter
1/2 cup chopped herbs (I used a mix parsley and chives)
pepper, salt and lemon juice to taste
pinch of cayenne pepper
Let the butter soften in a medium sized mixing bowl. You can cut it up into smaller pieces to make this go faster, but no matter what you'll have to wait awhile.
Once butter is soft and mashable, stir in chopped herbs and spices. I think I used about half a lemon's worth of juice.
Serve at room temperature so the butter is spreadable.
I'm having fantasies about getting creative with some Earth Balance .... thoughts?
ReplyDeleteI thought of recommending that exact thing to you! It's kind of salty though, but maybe with the herbs and lemon juice it would tone down a bit? Try it!
ReplyDelete