Let me google that for you
Hi, anyone got killer butter recipes?
I think it would be a good idea to make batches of some parsley or garlic or herb butter for meat and veg.
Any recipes or hints how to make it so you get those nice discs they have in restaurants. Do you melt it and add stuff and what do you pour it into to set and do you then cut and freeze?
I am seeking input from people here who are more likely to use it alot. Why don't you ignore it if you think I should look it up myself instead of being a smartass.
4 oz. Butter (1 stick), softened
1/4 Cup Herbs (your choice), finely chopped
1 Teaspoon Lemon Juice
Sea Salt, to taste
Any combination of herbs will do here. Trying a mixture of any of the following: tarragon, chives, parsley, dill, rosemary, thyme, sage, dill or use a single herb. Chop the herbs as fine as possible.
Cream the butter and herbs together with a fork. Add the lemon juice and salt to taste.
On a piece of plastic wrap, shape the butter into a log about one inch in diameter. Wrap the log in plastic.
The butter will keep in the refrigerator for a week or a month in the freezer.
When you're ready to use it, just slice off a piece and place directly on the hot food. If the butter is frozen, let it warm slightly before using.
That sounds like a good recipe. How about this one?
1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
Process in a food processor until smooth.
I like a combination of parsley and garlic. I don't melt the butter but leave it out for ages, then mix it up. I put the mixture into a piping bag and make snakes, which I then just keep in the fridge. Doesn't last long! It is handy to have it ready to add to meat that is resting etc. Do it!
The piping bag sounds like a good idea, I'll give it a try.
I recently had a steak served with a garlic bone marrow butter on it. It was amazing. I have not tried to make it yet, but I am going to make it sort of like this but I will leave out the parsley.
Bone Marrow Butter | Food With Legs
And honey butter, as dr. bork mentioned - too good for words.
Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )