Thursday, May 15, 2008

Herb Butter

Also known as Maitre D'Hotel Butter, herb butter is just butter, herb(s), salt, and an acid mixed together. You could say it's also known as snob butter. Whatever you call it, it's pretty good, and a very quick improvement to pretty much anything you normally put butter on.

I chose to use parsley and lemon juice as the herb and acid, respectively.

Now how simple does that picture look? Here's what you do in 3 easy steps:
  1. Use a spatula to smooth out the butter in bowl*
  2. Add in the rest of the ingredients*
  3. Form into a log and refrigerate*
*The butter should be at room temperature. The herbs should be chopped. The log should be formed using the method below.

Take a piece of plastic wrap and spoon the herb butter onto the center of the sheet.

I formed the butter into something that looked like a log. The you kind of force the butter into a more dense log by sealing the butter in the plastic wrap and twisting the ends until it's forced to tighten up. Know how you take a loaf of bread and spin it around to make sure it's sealed nice and tight? It's kind of like that, but from both ends. At the end it should look something like this (I hope):

That pretty log goes into the fridge to harden up again and then it's ready to serve. We sliced off a piece to top some steak, and I even managed to get some on the pasta the next night. Both times it was great. It's one of those things that is probably worth keeping around just in case you happen to make something that could benefit from it. And what couldn't benefit from some butter, or better yet, some 'better than plain butter' butter.


ClaireWalter said...

Thanks for reminding me of this. I used to make herb butter occasionally a long time ago, but it kind of dropped off my radar screen. Now I remember how easy it is (especially in summer, when butter softens quicky), and how impressive and delicious it is with grilled foods.

Claire @

mike said...

It is really incredibly easy and add another dimension to a lot of foods. I'm slowly learning that small things like this make a pretty big difference in your finished dishes.