
basic ingredients:
1 cup of salted butter at room temperature
fresh chopped herbs by the tablespoon
Just remember to keep roughly the same ratio of butter to herbs. Easy, right?
Some combos to try include: 3 tablespoons of fresh basil and 1/2 teaspoon of minced garlic OR 2 tablespoons of mint and 2 tablespoons of tarragon and 1 teaspoon of finely grated lemon zest OR 3 tablespoons fresh coriander and 1 teaspoon of finely grated lime zest OR 1 tablespoon of fresh lavender and 1 tablespoon of honey (fantastic on scones). These are just suggestions... anything goes.
directions:
Pulse butter and chopped herbs in food processor. Spoon butter onto a sheet of parchment, roll into a log (a sushi roller thing works well for this) and chill or freeze, ready for slicing when you need it. The roll will keep for just over a week in the fridge and a up to six weeks in the freezer.
other ideas:
- use dried herbs too; just soften them with a bit of olive oil before putting in the butter. Also, use a little less because dried herbs have more intense flavour.
- try rolling the herb butter 'log' in things such as chili or parsley so the outside is pretty, too.
- spices can be added instead of herbs, such as chili powder, pepper, or ginger.
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