Shelf Talk

Off-the-Shelf Recipes: Herb Butter

It's happened again: A recipe called for a sprig of herbs, but you had to buy the whole bunch. 

What to do with the leftovers? Don't let this abundance go to waste — instead, make herb butter.
A pat of herb butter adds sensational flavor to grilled meat, chicken or fish. It’s also delicious with cooked vegetables, rice and pasta.
This butter is super-easy to make and keeps well in your freezer. And that means you can dress up your meals with fresh herb flavor all year long.
Makes about 1/2 cup
·         1/2 cup (1 stick) unsalted butter, softened
·         1/4 cup finely chopped herbs*
·         1 teaspoon lemon juice
·         1 teaspoon salt
*Any tender herb works well. Try basil, parsley, cilantro, tarragon, chives, dill, rosemary, thyme, marjoram, sage — alone or in combination.
1.       Mix together the softened butter and herbs until well combined.
2.       Stir in the lemon juice and salt.
3.       Transfer the mixture onto a piece of plastic wrap and form into a log shape. Cover completely with plastic.
4.       Store in the refrigerator for one week or in the freezer for up to three months.
5.       When you're ready to use the butter, simply cut off a slice and place directly onto the hot food before serving.

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