Epicurean Herb Butter Recipes

EPICUREAN HERB BUTTER

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (or, you can do the mixing with a mixer or food processor).
• Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• USE IN VEGETABLES: A pat of this butter in steamed vegetables really perks up the flavor! Try adding to corn, rice, beans... let your imagination run wild!
• USE ON GRILLED MEATS: Add pats of herb butter on top of just-off-the-grill steaks. Let steaks "rest" for 5 minutes before serving.
• USE TO MAKE GARLIC BREAD: Spread softened herb butter onto 1" slices of Italian bread. Shake on some parmesan cheese, then sprinkle with shredded mozzarella and broil until golden brown.

HERB BUTTER

Steps:

• In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood, chicken, or meat.

HERB BUTTER

Steps:

• In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended. Transfer to a sheet of plastic wrap and form into a log. Wrap tightly and refrigerate until firm. The butter can be refrigerated for up to 1 week.

HERB BUTTER

Steps:

• Wash the herbs thoroughly and dry thoroughly. Strip the leaves from the stems and very finely chop.
• Mix the herb of your choice with the soft butter and place the butter on wax paper.
• Roll the butter into a log and place the log packet in aluminum foil. Roll tightly and place in the refrigerator.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.