Herb Infused Butter
This is a fundamental technique for adding depth to roasted meats, steamed vegetables, or crusty bread. You are essentially building a concentrated flavor vehicle that melts directly into whatever it touches.
Temperature is your only hurdle.
Your butter must be soft enough to work with, but not melting or greasy. If you press a finger into the stick, it should yield easily without the butter losing its structure.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Sharp chef's knife
What goes in.
- 1 cupunsalted butter, softened
- 3 tbspfresh herbs (parsley, chives, thyme, or rosemary), finely minced
- 1/2 tspflaky sea salt
- 1 tspfresh lemon zest, optional
The gentle fold
Do not whip the butter with an electric mixer. Use a spatula to fold the herbs in with a steady hand to maintain the butter's tight, creamy emulsion.
The method.
Prep the aromatics
Mince your herbs until they are nearly microscopic. Large leaves will create a disjointed texture; fine bits will coat every inch of the butter.
Combine
Place the softened butter in a bowl. Add the herbs, salt, and zest. Fold with the spatula, pressing against the sides of the bowl to ensure even distribution.
Shape
Lay a sheet of parchment paper down. Spoon the butter into a line along the center. Fold the paper over and use a ruler or flat board to push against the butter to roll it into a tight log.
Chill
Twist the ends of the parchment paper to seal the log. Refrigerate for at least one hour until firm enough to slice into coins.
Other turns to take.
Garlic-Chive
Replace half the herbs with a single clove of garlic, pushed through a microplane into a paste.
Citrus-Tarragon
Increase lemon zest to one tablespoon and use only fresh tarragon leaves.
When it doesn't go to plan.
Pat your herbs dry with a paper towel after washing; excess water will cause the butter to separate.
If you accidentally melt the butter, put the bowl in the fridge for 10 minutes until it sets up again before folding.
Keep a log in your freezer; it stays fresh for three months and can be sliced thin while frozen.
The ones that keep coming up.
Can I use salted butter instead?
Yes, but omit the additional sea salt. Taste the butter before adding salt to check the seasoning level.
How long does this keep in the fridge?
It will last for up to two weeks in an airtight container.