Basic Herb Butter Food

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

BASIC HERB BUTTER

Steps:

• Using an electric mixer, cream butter until light and fluffy.
• Stir in finely minced herbs and lemon juice or lemon rid.
• Season to taste with salt, pepper and other desired seasonings.
• Shape as desired.
• Chill for several hours to allow the flavors to blend.
• If stored in the refrigerator, herb butters should be used within 3 days.
• If frozen, herb butters will keep for 6 months.
• Suggested Herb Combination:.
• - Basil, Tarragon and Thyme.
• - Chives, Parsley, Tarragon and Shallots.
• - Rosemary, Chives, Parsley and Garlic.
• - Chives and Sun-dried Tomatoes.
• - Mint, Parsley and Garlic.

HERB BUTTER

Steps:

• In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
• Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.

COMPOUND BUTTER

Steps:

• Chop the butter into uniform chunks using the dough scraper.
• Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
• Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

FRESH HERB BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.

PASTA WITH HERB BUTTER

Steps:

• Cook linguine according to package directions and then drain.
• Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
• Place pasta and butter back into saucepan used to cook the pasta in.
• Cook pasta for two minutes until reheated; stir constantly.
• Put cooked pasta into serving bowl topped with Parmesan cheese.