Herb Butter
- Yield: one 8-inch-long tube of herb butter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1635
- Total Fat
- 184
- Saturated Fat
- 117
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 488
- Sodium
- 597
- Total: 20 min
- Prep: 20 min
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
- 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.