Making Herb Butter
A log of compound butter kept in the freezer is the fastest way to add depth to a simple steak, roasted vegetables, or toasted bread. The secret lies in the quality of the butter and ensuring the herbs are completely dry before mixing.
Temperature is your only constraint.
Your butter must be soft enough to yield to a finger’s pressure but not greasy or melting. If it feels oily, it has gone too far and will not hold a shape.
- Mixing bowl
- Rubber spatula
- Parchment paper
- Sharp chef's knife
What goes in.
- 1/2 lbunsalted butter, softened at room temperature
- 3 tbspfresh soft herbs (parsley, chives, tarragon), finely minced
- 1/2 tspflaky sea salt
- 1 tsplemon zest, finely grated
- 1 clovegarlic, microplaned or crushed to a paste
The Fold
Use a folding motion to incorporate the herbs rather than aggressive beating; this prevents the butter from breaking and keeps the texture smooth.
The method.
Prepare the aromatics
Wash the herbs and dry them thoroughly with paper towels. Excess water will cause the butter to weep later. Mince the herbs as finely as your knife allows.
Combine
Place the softened butter in a bowl. Add the herbs, salt, zest, and garlic. Work the mixture with a spatula until the herbs are evenly distributed throughout.
Shape
Scoop the mixture onto the center of a sheet of parchment paper. Roll it into a cylinder, twisting the ends of the parchment like a candy wrapper to tighten the log.
Set
Place the log in the refrigerator for at least one hour. For longer storage, move it to the freezer once firm.
Other turns to take.
Chili Lime
Swap herbs for red pepper flakes and an increased amount of lime zest for heat-forward dishes.
Red Wine & Shallot
Reduce red wine in a pan until syrupy, cool completely, and fold into the butter with minced raw shallots.
When it doesn't go to plan.
Always use unsalted butter so you have total control over the seasoning level.
If using woody herbs like rosemary or thyme, chop them significantly smaller than soft herbs, as they can be tough.
Use the back of your knife to press the garlic into a paste before adding it, ensuring no large, biting chunks end up in the butter.
The ones that keep coming up.
How long will this stay good?
It keeps in the refrigerator for one week or in the freezer for up to three months.
Can I use salted butter?
You can, but you must omit the added salt in the recipe and taste the mixture before finalizing to ensure it is not too aggressive.
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