Mixed Herb Butter

Name: Mixed Herb Butter (Manteiga de Ervas)
Cuisine: Brazilian
Ingredients: 1 lb 2 oz (500 g) unsalted butter, softened; olive oil; 1 shallot, finely diced; 1 garlic clove, chopped; 2 tablespoons chopped basil; 2 tablespoons chopped Italian (flat-leaf) parsley; 1 tablespoon chopped thyme; 1 tablespoon chopped rosemary; 1 teaspoon smokey paprika; 3 tablespoons white wine; 1 fl oz (30 ml) cognac; ½ lime, freshly squeezed

Manteiga de Ervas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

I’ve tried many different types of herb butters at many different restaurants, but this one, with that little touch of Cognac, is just amazing. It’s something to die for… the mix of fresh herbs with the garlic and white wine, together with that little finish of smokiness from the paprika… I’ll leave it with you.

Ingredients

1 lb 2 oz (500 g) unsalted butter, softened
olive oil

Americas
Brazil
Side dish
Vegetarian
Gluten-free

Method

Sauté the onion and garlic in a saucepan over medium heat. Add the white wine and the cognac, and flambé until all alcohol has evaporated. Remove from the heat and leave to cool.

In an aluminum bowl, mix all the remaining ingredients. You can store in a container and refrigerate, or you can make a nice roll, where you will be able to cut little pieces and place it on top of your steak.<