Butter with Fines Herbes and Garlic

Name: Butter with Fines Herbes and Garlic
Yield: Makes ½ cup
Ingredients: 1 teaspoon lemon juice; 1 large shallot, finely diced; 1 garlic clove, minced to a purée; freshly ground pepper; ½ cup unsalted butter, at room temperature; 3 tablespoons finely chopped mixed fresh parsley, chervil, tarragon, chives, and oregano; 3 tablespoons finely chopped mixed fresh parsley, chervil, tarragon, chives, and oregano; 3 tablespoons finely chopped mixed fresh parsley, chervil, tarragon, chives, and oregano; 3 tablespoons finely chopped mixed fresh parsley, chervil, tarragon, chives, and oregano; 3 tablespoons finely chopped mixed fresh parsley, chervil, tarragon, chives, and oregano

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

A classic herb butter with a mixture of familiar herbs—excellent with all vegetables and stirred into soups.

Ingredients

½ cup unsalted butter, at room temperature
3 tablespoons finely chopped mixed fresh parsley, chervil, tarragon,

Condiment
Vegetarian
Gluten-free

Method

Work the herbs into the butter and gradually add the lemon juice. Stir in the shallot, garlic, and pepper.