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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    This was very good. I substituted cilantro for the italian parsley as it was going on Emeril's corn on the cob recipe which called for cilantro to be sprinkled on afterward, anyway. The lemon juice (not surprisingly) never got fully incorporated. I used parchment paper instead of the cling wrap and a cut section of toilet paper roll (smile) helped me shape it into a log.
    excellent with potatos or vegetables
    I served the herbed butter w/ fresh bread. My family really enjoyed having an alternative to plain butter.
    So easy to make it adds great taste and goes great with everything, from eggs to steaks.
    I also made a variation of this recipe, with fresh rosemary instead of chives and parsley, and got rave reviews at my Thanksgiving feast!
    tastes fantastic on vegetables and steak
    Wonderful with anything that butter is used for, except sweet things. But, everything else is fantastic!
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