Herb Butter

Name: Herb Butter
Yield: makes 1 cup
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; Juice of 1/2 lemon; 2 to 3 tablespoons chopped fresh herbs, such as parsley, tarragon, chervil, or chives (see page 46); 1/2 teaspoon chopped fresh thyme; 2 cloves garlic, very finely chopped; 1 medium shallot, chopped; Coarse salt and freshly ground black pepper

December 9, 2011

Use this flavorful compound butter, known in French cuisine as beurre maître d’hôtel, on toasts, to saute vegetables, to toss with pasta-—the possibilities are endless. Vary the herbs as well. For example, try basil, garlic, and Parmigiano-Reggiano for an Italian flavor.

Recipe notes

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