Making Herb Butters
There is no better way to finish a grilled steak or a tray of roasted vegetables than with a disc of compound butter. It takes minutes to assemble but adds a depth of flavor that carries through the entire meal.
Temperature is your only constraint
Your butter must be soft enough to work with, but not greasy or melted. If it becomes too oily, pop it in the fridge for five minutes before continuing.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Sharp chef's knife
What goes in.
- 1/2 lbunsalted European-style butter, softened
- 1/4 cupfresh herbs (parsley, chives, or tarragon), minced
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Folding versus whipping
Use a spatula to fold the herbs into the butter. Press the butter against the side of the bowl to smear the flavor throughout without whipping in excess air.
The method.
Prep the aromatics
Ensure your herbs are completely dry after washing. Chop them finely so they distribute evenly and don't clump.
Mix the components
Place the softened butter in a bowl. Add the herbs, zest, salt, and garlic paste. Fold until uniform.
Form the log
Scoop the butter onto a sheet of parchment paper. Roll it into a tight cylinder, twisting the ends of the paper like a candy wrapper to hold the shape.
Chill and firm
Refrigerate for at least one hour until the butter is firm enough to slice cleanly with a sharp knife.
Other turns to take.
Steakhouse Style
Swap the herbs for fresh thyme and cracked black peppercorns.
Citrus Chili
Replace herbs with orange zest and a pinch of dried red chili flakes.
When it doesn't go to plan.
Always use unsalted butter so you can control the salt level exactly.
If using woody herbs like rosemary, chop them much finer than soft herbs like parsley.
These logs keep in the freezer for up to three months if wrapped tightly in plastic.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the added salt in the recipe until you taste the finished mixture.
Why use European-style butter?
It has a higher fat content and lower water content, resulting in a creamier texture that sets better.
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