Compound Butter How To Make Herb Butter Recipes

HOMEMADE HERB BUTTER

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.

HERB BUTTER: 8 RECIPES

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.

HOME-CHURNED BUTTER

Steps:

• Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
• Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
• With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
• To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.

RIDICULOUSLY EASY HERB COMPOUND BUTTER

Steps:

• In medium bowl, mix all ingredients.
• Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal.
• Refrigerate log until firm, about 3 hours. Slice into "coins" to serve.