Herb Butter

  • Total: 20 min
  • Prep: 20 min
  • Yield: one 8-inch-long tube of herb butter
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Ingredients

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

Directions

  1. In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
  2. 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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