PADS OF BUTTER
Level 1
Herbal Butter
Yields 4 tablespoons
Make something fancy and inevitably, there’s butter left over - and usually too little left for the butter dish. But if fresh herbs are handy, here’s your chance to make butter so beautiful, you’ll want to leave a slice on everything, 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.
