BUTTER
Level 1
Herbal Butter
Yields 4 tablespoons
- a Marlene Samuels creation -
Cook something fancy and inevitably you go through a stick of butter until there's just a misshapen cube left, too tiny for the butter dish. If fresh herbs are handy, here’s your chance to make butter so beautiful, you’ll want to grace the tops of everything with a slice - from burgers and fish to soups and baked potatoes.
4 Tbsp. butter (salted or unsalted)
1 tsp. finely chopped fresh herbs (for every 4 Tbsp. butter)
Plastic wrap or waxed paper
- Soften butter at room temperature for one hour.
- Place butter and half of chopped herbs into small bowl. Blend well with rubber spatula or fork. Add remaining herbs and blend again.
- With rubber spatula, remove butter from bowl and place in center of plastic wrap or waxed paper. Spread mixture out, forming a 2 inch log down the center of the wrap or paper.
- Fold wrap or paper over butter, rolling it until it forms a smooth, symmetrical log.
- Refrigerate until firm, approximately 1 hour. Carefully unwrap butter and cut into ½” slices with a sharp paring knife.
Storage tip: Herbal Butter keeps for one week in refrigerator or for 6 months in the freezer.
Serving suggestions: Perk up a hamburger (minus the bun), steak, or fish by melting a round slice of herbal butter on top. Or slide a slice of herbal butter on hot soup to melt into beautiful patterns.
