Herb Butter

Name: Herb Butter
Ingredients: 1 cup minced shallots or green onions, both white and green parts, that have been slowly sautéed in butter and a splash of white wine until very soft but not brown; 1 cup minced shallots or green onions, both white and green parts, that have been slowly sautéed in butter and a splash of white wine until very soft but not brown; 1 cup minced shallots or green onions, both white and green parts, that have been slowly sautéed in butter and a splash of white wine until very soft but not brown; 1 cup minced shallots or green onions, both white and green parts, that have been slowly sautéed in butter and a splash of white wine until very soft but not brown; 3 tablespoons small edible flower petals, such as bachelor’s button, calendula, or herb flowers; 3 tablespoons small edible flower petals, such as bachelor’s button, calendula, or herb flowers; 3 tablespoons small edible flower petals, such as bachelor’s button, calendula, or herb flowers; 3 tablespoons small edible flower petals, such as bachelor’s button, calendula, or herb flowers; 2 cups (4 sticks) unsalted butter at room temperature; ⅓ cup chopped tender young herbs, such as chives, tarragon, dill, parsley, or a combination; ⅓ cup chopped tender young herbs, such as chives, tarragon, dill, parsley, or a combination; ⅓ cup chopped tender young herbs, such as chives, tarragon, dill, parsley, or a combination; ⅓ cup chopped tender young herbs, such as chives, tarragon, dill, parsley, or a combination; ⅓ cup chopped tender young herbs, such as chives, tarragon, dill, parsley, or a combination; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is really more a method than a hard-and-fast recipe. You can make the spread for current use or roll into logs, wrap tightly with foil and freeze for later use.

Ingredients

2 cups (4 sticks) unsalted butter at room temperature
1 cup minced shallots o

Starter
Gluten-free
Vegetarian

Method

In a bowl, mix all the ingredients together well. Roll into 4 logs, wrap with plastic, and refrigerate until firm. To serve, cut the butter into thick rounds and place on a butter plate on top of a nasturtium leaf or grape leaf, if you’d like.