Fresh Herb Butter
This is how you bridge the gap between a simple loaf of bread and a finished course. Keep your butter soft enough to yield to a knife, but firm enough that the herbs stay suspended rather than sinking to the bottom of the bowl.
Temperature is your only constraint
If the butter is too cold, the herbs won't incorporate evenly. If it is melted, the water content separates and the result becomes greasy.
- small mixing bowl
- silicone spatula
- parchment paper
- chef's knife
What goes in.
- 1 cupunsalted butter, softened at room temperature
- 1/4 cupfresh soft herbs (parsley, chives, tarragon, or chervil), finely minced
- 1/2 tspflaky sea salt
- 1 tsplemon zest, finely grated
Folding, not whipping
Use the edge of your spatula to press the herbs into the butter against the side of the bowl. Folding keeps the butter's structure intact so it doesn't break down into oil.
The method.
Prepare the herbs
Wash the herbs and pat them completely dry with a paper towel. Moisture is the enemy; wet herbs will cause the butter to spoil quickly and look muddy.
Incorporate the flavors
In a bowl, combine the butter, herbs, salt, and lemon zest. Use a firm spatula to fold the ingredients together until the green bits are evenly distributed throughout the pale yellow fat.
Shape and chill
Spoon the mixture onto a sheet of parchment paper. Roll it into a tight log about two inches in diameter. Twist the ends of the parchment like a candy wrapper to seal it.
Set
Place the log in the refrigerator for at least one hour. The butter must harden enough to be sliced into clean rounds.
Other turns to take.
Roasted Garlic
Mash three cloves of roasted garlic into a paste before folding into the butter for a deeper, earthier profile.
Peppercorn and Chili
Swap the herbs for cracked black pepper and a pinch of dried chili flakes for heat.
When it doesn't go to plan.
Always use unsalted butter so you have total control over the seasoning level.
If your herbs look bruised after chopping, they weren't sharp enough—use a very keen knife to slice them once, don't keep running the blade back and forth.
Store the log in the freezer if you aren't using it within a week; it holds its shape perfectly for months.
The ones that keep coming up.
Can I use salted butter instead?
You can, but omit the added sea salt. It is much easier to start with unsalted and adjust to your specific taste.
What is the best way to serve this?
Slice the chilled log into half-inch rounds and place them on top of hot, toasted sourdough immediately before serving.
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