Today’s post will be dedicated to one of my favorite additions to any steak, meat or fish – herbed butter.
I first “met” the herb butter, when I was working in a sea food restaurant at Hyatt, Maryland. I was in love from the first sight… it’s delicious, it looks great in the plate and you could make your own at home, using whenever ingredients you would like.
So, today’s recipe ingredients are:
170 grams (6 ounces) unsalted butter
2 cloves fresh garlic, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon chives, finely chopped
2 tablespoons of fresh squeezed lime
You could always improvise with the ingredients: you could add different spices, juices, mustard and so on. Just make your favorite flavor and enjoy it!
First of all, make sure your butter is soft, when you are ready to add the herbs. So, you may want to take it out of the refrigerator 1 hour/half an hour before you need it.
Finely chop all the greens and the garlic.
Mix the butter, lime and herbs, using a rubber spatula.
You could store you herbed butter in a plastic bag or wrapped in a cooking paper.
I am going to use a parchment paper for baking and store my butter in a “salami” shape. So, if you are using the paper, just make sure you take a big peace of it.
Place the butter on top of the baking sheet.
Take one of the sides and pull up to the other side. When you have all the butter covered, start pressing at the bottom, with your fingers. The more you press the thinner your “salami” will become. When you achieve the desired shape, just roll a couple of more times with paper and tie the ends with kitchen twine.
You could store this butter up to a week in a refrigerator, or you may freeze it for longer preservation.