Simple Herb Butter
Herb butter is essentially softened high-fat butter whipped with fresh, finely minced herbs and a touch of salt. You maintain the texture by folding the ingredients together gently rather than melting them, then rolling the mixture into a log to chill and firm up for precise slicing.
Temperature is your only constraint.
If the butter is too cold, it won't incorporate the herbs; if it is melted, you lose the ability to shape it. Aim for a consistency where you can leave an indent in the stick with your finger.
- Small mixing bowl
- Silicone spatula
- Parchment paper
What goes in.
- 1 stick (4 oz)unsalted butter, softened to room temperature
- 2 tbspfresh herbs (parsley, chives, or thyme), finely minced
- 1/4 tspflaky sea salt
- 1/2 tspfreshly squeezed lemon juice (optional)
Maintaining Emulsion
Use the edge of your spatula to press the herbs into the butter using a folding motion. This keeps the fat from breaking down and ensures the herbs remain suspended throughout the butter rather than clumping.
The method.
Prep the herbs
Strip the leaves from the stems and mince them until they are fine enough to cling to the butter without creating large gaps.
Combine
Place the softened butter in the bowl. Sprinkle the herbs and salt over the top. Fold until the herbs are evenly distributed.
Shape
Turn the butter onto a piece of parchment paper. Roll it into a tight cylinder, twisting the ends of the paper to secure the shape.
Chill
Place in the refrigerator for at least 30 minutes until solid enough to slice into coins.
Other turns to take.
Roasted Garlic
Mash two cloves of roasted, cooled garlic into the butter for a deeper, earthier profile.
Citrus Zest
Add a teaspoon of finely grated lemon or lime zest to cut through the richness.
When it doesn't go to plan.
Pat herbs completely dry after washing to prevent water pockets in your butter.
Do not use dried herbs; their texture is too woody for cold butter.
Use high-fat European-style butter for a creamier result.
The ones that keep coming up.
How long does this keep?
It will hold in the refrigerator for up to one week, or you can freeze the log for up to three months.
Can I use salted butter?
You can, but omit the additional salt in the ingredients list to keep the flavor balanced.
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