LEMON-HERB COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/3 cup
Number Of Ingredients 8
Steps:
- In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
FRESH HERB BUTTER
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
FRESH HERB BUTTER
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
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.
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.
HERBED TROUT WITH LEMON BUTTER
I'm far to lazy to bone trout! I just stuff them with the onion mix and brush well with the lemon butter. It works for me.
Provided by Annacia
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- On a cutting board, spread each fish open, skin side down.
- In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
- In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
- Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
- Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
- If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.
HERBED BUTTER
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/2 pound
Number Of Ingredients 4
Steps:
- Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.
- Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.
STEAMED LOBSTER WITH LEMON-HERB BUTTER
Categories Herb Shellfish Steam Dinner Lemon Seafood Lobster Summer Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
- Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
- Serve lobsters with lemon wedges and warm herb butter.
HERBED COMPOUND BUTTER
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
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
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