Herb Butter

Total Time:
20 min
20 min

one 8-inch-long tube of herb butter

  • 1/2 pound unsalted butter, softened
  • 1 tablespoon plus 2 teaspoons minced fresh chives
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon minced flat-leaf parsley leaves
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Pinch of cayenne
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.

  • Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.

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