Mixed Herb Compound Butter For Veggies Or Meat Recipes

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.

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.

MIXED-HERB COMPOUND BUTTER FOR VEGGIES OR MEAT

Steps:

• Mix all ingredients together for flavors to meld and chill until ready to serve.

MIXED GREEN VEGETABLES WITH HERB BUTTER

Steps:

• Place a large pan of salted boiling water over a high heat.
• Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
• Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
• To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
• Serve with the herb butter on the side to melt over the top.
• For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.

LEMON COMPOUND BUTTER

Steps:

• Combine all ingredients and blend well.
• Roll into a log, using plastic wrap.
• Use immediately or refrigerate for use in 1-2 days.
• To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.