Fresh Herbed Butter Recipes

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HERB BUTTER: 8 RECIPES



Herb Butter: 8 Recipes image

Herb butter or compound butter is easy and fun to make. It enahnces any food you'd normally add butter to.

Provided by Toni Dash

Categories     Condiment

Time 2h15m

Number Of Ingredients 26

1/2 cup softened unsalted butter
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
2 tablespoons lemon juice (freshly squeezed)
sea salt and freshly ground pepper
1/2 cup butter
1 small bunch basil (about five leaves, stemm)
1/2 cup butter
6 - 8 cloves garlic
1/4 cup mixed chopped herbs (chives, basil, parsley, or rosemary)
1/2 cup butter
2-4 tablespoons fresh sage (shredded)
1/2 cup butter
1 T chives (parsley, tarragon, chervil,)
1 teaspoon rosemary
1/2 cup butter
1 tablsepoon dried mint
1 tablespoon lemon juice
1/2 cup butter
2 teaspoons dried tarragon
1 1/2 teaspoon dried parsley
1 tablespoon lemon juice
1 cup unsalted butter
1 tablespoon horseradish cream
3 tablespoons chopped chives
Sea salt and freshly ground pepper

Steps:

  • Allow the butter to soften.
  • Mix the parsley and chives together and then stir them into the softened butter.
  • Slowly add the lemon juice, stirring constantly.
  • Mix in sea salt and pepper to suit your taste.
  • Allow the butter to soften.
  • Remove the basil leaves from the stem.
  • Pile them one on top of the other and roll into a tube. Envision a cigar.
  • Slice in 1/8- 1/4 inch slices all along the roll.
  • Allow the pieces to fall apart.
  • Stir the basil pieces into the butter.
  • Allow the butter to soften.
  • Mince the garlic and add it to the butter.
  • Combine the herbs to suit your taste.
  • Place in the fridge for 2 hours before using, so the flavors can blend.
  • Allow the butter to soften.
  • Cut the sage into 1/4 inch square pieces.
  • Mix the two together.
  • Allow the butter to soften.
  • Finely chop the parsley, tarragon, and chervil.
  • Snip the rosemary leaves.
  • Add all of the herbs to the butter and mix well
  • This butter will enhance the flavor of vegetables, fish, or French bread.
  • Allow the butter to soften.
  • Crumble the dried mint into the lemon juice. Stir well.
  • Slowly pour the juice into the butter stirring constantly.
  • Allow the butter to soften.
  • Crumble the dried herbs into the lemon juice and stir well.
  • Slowly pour the juice into the butter stirring constantly.
  • Allow the butter to soften.
  • Stir in the horseradish cream and the chopped chives.
  • Add salt and pepper to taste.
  • Refrigerate butter for several hours before serving.

Nutrition Facts : Calories 101 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving

HOMEMADE HERB BUTTER



Homemade Herb Butter image

This Homemade Herb Butter is a delicious way to add fresh flavor to almost any dish!

Provided by Michael Wurm, Jr.

Categories     Condiment

Time 1h20m

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, softened
1 clove garlic (minced)
1 1/2 tablespoons fresh cilantro (minced)
1/2 tablespoon fresh lime juice
Zest of a lime
Salt and black pepper (to taste)
1 clove garlic (minced)
2 tablespoons oil-packed sundries-tomatoes (drained and chopped)
1 tablespoon fresh basil (minced)
Black pepper (to taste)
2 cloves garlic (minced)
1/2 tablespoon fresh rosemary (minced)
1/2 tablespoon fresh thyme (minced)
1/2 tablespoon fresh chives (minced)
Salt and black pepper (to taste)

Steps:

  • In a bowl, using a hand mixer (or by hand with a fork) beat together the butter and ingredients for your chosen flavored butter.
  • Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
  • Butter will last in the refrigerator for about five days.

Nutrition Facts : Calories 84 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FRESH HERB BUTTER



Fresh Herb Butter image

Provided by Food Network

Categories     condiment

Time 1h20m

Yield 1/2 cup

Number Of Ingredients 8

4 tablespoons chopped fresh oregano
4 tablespoons chopped fresh basil (any variety)
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh thyme or lemon thyme
1 tablespoon lemon zest
1 stick unsalted butter, softened
Kosher salt and freshly ground pepper
Serving suggestions: Corn on the cob, steak, bread

Steps:

  • Mix together the basil, oregano, parsley, thyme, zest, butter and some salt and pepper. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl. Refrigerate until firm. Slice and serve with fresh corn on the cob, steak or bread.

FRESH HERB BUTTER



Fresh Herb Butter image

Fresh herb butter is great with fish, steak, chicken, vegetables, or spread thinly on small pieces of crostini. Feel free to change up the herbs.

Provided by Leda Meredith

Categories     Side Dish     Sauces     Sauce     Condiment

Time 15m

Number Of Ingredients 5

1/2 cup/1 stick butter
1 to 3 teaspoons fresh herbs, finely chopped
Optional: lemon zest , to taste
Optional: salt, to taste
Serving suggestions: steak, seafood, vegetables, or bread

Steps:

  • Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

Nutrition Facts : Calories 23 kcal, Carbohydrate 0 g, Cholesterol 7 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 3 g, ServingSize 1/2 cup (36 servings), UnsaturatedFat 0 g

HERB BUTTER



Herb Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERBED COMPOUND BUTTER



Herbed Compound Butter image

A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield 8 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
1 tablespoon chopped fresh thyme or rosemary
1 tablespoon minced parsley or chives
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more to taste

Steps:

  • In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
  • Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams

FRESH HERB BUTTER



Fresh Herb Butter image

I love impressing dinner guests with flavored butter. I mix up a big batch and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. -Pam Duncan, Summers, Arkansas

Provided by Taste of Home

Time 25m

Yield 24 servings.

Number Of Ingredients 6

1 cup butter, softened
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon
1 tablespoon lemon juice
1/4 teaspoon pepper

Steps:

  • In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.

Nutrition Facts : Calories 68 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER



Porcini-Crusted Filet Mignon with Fresh Herb Butter image

Categories     Beef     Garlic     Herb     Mushroom     Quick & Easy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Steps:

  • Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
  • Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

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