Sliced of butter with herb pieces

Herby flavoured butters

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Ready in ten minutes, plus chilling time
  • Easy
  • Serves 10

Try these different flavoured butters melted over new potatoes, grilled fish, chicken or steak

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Herby butter

Tarragon & wholegrain mustard butter

Mint & cider butter

Chive & shallot butter

Parsley, lemon & chilli butter

Dill butter

  • 2 tbsp finely chopped pickled dill cucumber or gherkins
  • 3 tbsp chopped fresh dill
  • salt and freshly ground black pepper to taste

Method

  • STEP 1

    Take100g/4oz softened butter and beat until creamy, then for...

  • STEP 2

    Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.

  • STEP 3

    Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.

  • STEP 4

    Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.

  • STEP 5

    Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.

  • STEP 6

    Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.

  • STEP 7

    Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.

  • STEP 8

    After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

Goes well with

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    Rating: 4 out of 5.1 rating
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