HERBED COMPOUND BUTTER
"Use in place of plain butter on biscuits, waffles and breads or stirred into grits and omelettes."
1/2 cup (1 stick) unsalted butter, softened
2 to 4 tbsp minced fresh herb leaves
Coarse salt (as desired)
Freshly ground black pepper (as desired)
With a mixer or wooden spoon, beat together the butter and 2 tablespoons of herb leaves. Taste and adjust flavor with more herb leaves and salt and pepper as desired.
Pack into a small ramekin dish to serve casually, or form into a log: Place the butter in a line down a sheet of waxed paper and use the paper as a guide to shape a log. Roll it up in the waxed paper and chill.
Slice into thin pats to serve.
SUGGESTED HERB COMBINATIONS:
- Chervil, chives and tarragon
- Chives, marjoram and savory
- Chervil and parsley
- Basil and rosemary
- Basil, marjoram, rosemary and thyme
- Rosemary, sage and marjoram
- Savory and thyme
Source: Morning Glories by Sharon Kebschull Barrett
"Use in place of plain butter on biscuits, waffles and breads or stirred into grits and omelettes."
1/2 cup (1 stick) unsalted butter, softened
2 to 4 tbsp minced fresh herb leaves
Coarse salt (as desired)
Freshly ground black pepper (as desired)
With a mixer or wooden spoon, beat together the butter and 2 tablespoons of herb leaves. Taste and adjust flavor with more herb leaves and salt and pepper as desired.
Pack into a small ramekin dish to serve casually, or form into a log: Place the butter in a line down a sheet of waxed paper and use the paper as a guide to shape a log. Roll it up in the waxed paper and chill.
Slice into thin pats to serve.
SUGGESTED HERB COMBINATIONS:
- Chervil, chives and tarragon
- Chives, marjoram and savory
- Chervil and parsley
- Basil and rosemary
- Basil, marjoram, rosemary and thyme
- Rosemary, sage and marjoram
- Savory and thyme
Source: Morning Glories by Sharon Kebschull Barrett
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