Herb Butter

Name: Herb Butter
Yield: Makes 150g
Ingredients: 1 tsp Finely chopped tarragon; Lemon juice; Salt; Freshly ground pepper; 10 g Chives, finely sliced; 125 g Whole unsalted butter, diced; 6 Cloves garlic confit, puréed and passed through a fine sieve; 15 g Flat-leaf parsley, finely chopped

Basic Recipe 42

Preparation info

Makes
150 g

Difficulty
Easy

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

125 g Whole unsalted butter, diced
6 Cloves garlic confit, puréed and passed through a fine sieve
15

Condiment
Gluten-free
Vegetarian

Method

Allow the butter to soften at room temperature. Place the garlic confit and herbs in a food processor and blend. Add the butter gradually until all of it has been added and the herbs and garlic are fully incorporated. Remove the butter and season to taste with salt, freshly ground pepper and a squeeze of lemon. Place the herb butter in the fridge and allow to firm up before using.