Green Butter Garlic Herb Butter Recipes

GARLIC HERB BUTTER

Steps:

• Preheat oven to 400F (200C) and take the butter out of the fridge to soften at room temperature.
• Remove paper-like coat of bulb of garlic and cut about 1/3 of the top part off to expose all cloves, make sure to leave the bulb intact. Drizzle a couple of drops of oil over each clove, place bulb into a cocotte and place the lid on top or wrap in aluminum foil. Roast it for 40-50 minutes or until soft and golden. (see video)
• In the meantime, wash and spin dry herbs and then de-stalk them. Chop herbs finely until you have about 1 cup of chopped herbs.
• Add chopped herbs, roasted soft garlic and softened butter to a bowl and mash and mix with a fork until very well combined. Make sure to mash the roasted garlic nicely into the butter.
• Store in an air-tight container in the fridge.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

HERB BUTTER

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.

SUNNY'S GREEN GARLIC HERBED BUTTER

Steps:

• In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallions, a nice pinch of salt and a few grinds of black pepper. Blend until smooth; taste and season with more salt if needed.
• Use on garlic bread, broiled oysters, baked fish, roast chicken, scrambled eggs, lamb, twirled with pasta--just use it, mmmkay?

TRADITIONAL FRENCH GREEN GARLIC BUTTER WITH PASTIS

Steps:

• In a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.
• Cut the butter into 3 or 4 pieces and add to the parsley mixture along with the green onions, tarragon, and pastis. Process until combined.
• Add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. Season to taste with salt and pepper.
• Spoon an equal amount of the green garlic butter on to each precooked and open mussel (see mussels recipe #299761), sprinkle breadcrumbs generously on top. Bake at 400 degrees F for 8-10 minutes, until butter is melted and fragrant, and the crumbs are crisp. Makes enough for 3 lbs. mussels. (Alternatively, you can transfer butter mixture to a small saucepan and heat through on medium to medium-high heat for 5-8 minutes, stirring frequently and being careful not to burn, until butter is melted and fragrant. Drizzle over seafood of your choice).
• Serve with fresh lemon wedges, slices of French bread for mopping the juices, and a crisp, chilled white wine such as Muscadet, Sancerre or Sauvignon Blanc! Bon appetit!

"GREEN BUTTER" (GARLIC-HERB BUTTER)

Steps:

• Wrap head of garlic in foil. Bake at 375 for 45 minutes.
• Squeeze the soft garlic from the head into a blender or processor.
• Add remaining ingredients. Purée until smooth.
• This recipe freezes beautifully. Sometimes I double or triple the recipe and freeze it for future use.
• This recipe is from Coastal Living, Marc Murphy ("Tarragon Butter on Grilled Oysters).