Jan 16, 2012
This herb butter made with fresh parsley, chives and tarragon is given an extra burst of freshness from lemon juice and zest. Add some to cooked meat and vegetables for instant flavour.
1 cup (1/2 pound) unsalted butter, room temperature
1 shallot, chopped and sautéed until tender
Handful parsley, chopped
Handful chives, chopped
1 tsp. chopped tarragon
Fleur de sel or sea salt, to taste
Juice and zest of 1 lemon
In a small bowl, mix butter with sautéed shallot, parsley, chives, tarragon, salt, lemon zest and lemon juice.
On large piece of plastic wrap, spread herb butter in a log shape with a rubber spatula. Roll butter tightly in plastic wrap, twisting the ends of plastic wrap to seal. Refrigerate until firm.
To serve, slice butter into coins and add to cooked steak, fish, chicken and vegetables for extra flavour and an instant sauce.
Yield: About 1 cup.