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Herb Butters

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Recipes from a French Herb Garden
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

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In the summer, one of the most enjoyable kitchen tasks is making a range of herb butters. The process is simple enough. This basic recipe is for maître d’hôtel butter which can then be varied.

Cream 8 tablespoons of unsalted butter then gradually beat in 1 tablespoon of lemon juice and 2 tablespoons of finely chopped parsley. Season to taste with salt and freshly ground pepper. Maître d’hôtel butter goes well with broiled fish, steak, and hot vegetables.

For speed I sometimes use a food processor but I really prefer to take time over this pleasurable task. For a very smooth result pass the flavored butter through a fine sieve before storing it, but on the whole I prefer the speckled look of the unsieved butter.

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