Classic Herb Butter
Classic herb butter is a simple emulsion of softened butter and fresh aromatics, rolled into a log and chilled until firm. The secret is using butter at room temperature to ensure the herbs distribute evenly without tearing the fat, creating a compound you can slice into coins to melt over heat or spread across crusty bread.
Temperature is the only variable that matters.
If the butter is too cold, it will be lumpy; if it is melted, the herbs will sink and the mixture will separate. Aim for the texture of toothpaste.
- Mixing bowl
- Silicone spatula
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened
- 2 tbspfresh parsley, finely minced
- 1 tbspfresh chives, sliced thin
- 1 tspfresh thyme leaves
- 1/2 tspflaky sea salt
- 1 tsplemon zest
Working the herbs into the fat
Do not stir; use the flat side of your spatula to press the herbs into the butter. This forces the essential oils from the fresh greenery into the fat without bruising the leaves.
The method.
Prepare the aromatics
Ensure your herbs are completely dry after washing. Moisture creates streaks in the butter that lead to premature spoilage.
Combine
Place the softened butter in a bowl. Add the herbs, salt, and lemon zest. Fold them into the butter using firm, dragging strokes until the color is consistent throughout.
Shape
Scoop the mixture onto a sheet of parchment paper. Roll it into a tight cylinder, using the paper to compress the butter into an even log.
Chill
Twist the ends of the parchment to seal. Refrigerate for at least one hour until the butter is firm enough to slice cleanly with a sharp knife.
Other turns to take.
Garlic Peppercorn
Add two cloves of micro-planed garlic and a half-teaspoon of crushed black peppercorns.
Citrus Chili
Swap the herbs for lime zest and a pinch of crushed red pepper flakes.
When it doesn't go to plan.
Use a microplane for the lemon zest to avoid any bitter white pith.
If the butter becomes too soft during mixing, place the bowl in the fridge for five minutes before rolling.
Store the log in the freezer for up to three months; you can slice coins directly from the frozen state.
The ones that keep coming up.
Can I use dried herbs instead of fresh?
You can, but use half the amount, as dried herbs are more concentrated. Note that the texture will be slightly gritty.
Why does my butter taste watery?
The butter likely wasn't room temperature, or the herbs were still wet from washing. Excess water keeps the butter from holding its shape.
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