Garlic & Herb Butter
This recipe is one of my favorite all rounders and the perfect go to for when you want to add that final finesse to a special meal or just a little extra something to that midweek dinner.
It's perfect on top of your next steak, to finish a piece of grilled fish, sauteed with spring vegetables or even as 'faux' garlic bread (just spread over some toasted sourdough, et voilà!).
The mix of herbs listed below is my personal preference as I think it makes a well balanced butter that compliments the garlic, however you can really use whatever you have on hand or in the garden, just be sure to taste as you go. It also freezes really well so you can make a big batch ahead of time and use as you need.
Garlic & Herb Butter
- 200g Unsalted Butter (the best quality you can buy, trust me you'll notice the difference!)
- 1 bunch Parsley
- 1 handful (approx. 10g) Tarragon
- 1 handful (approx. 10g) Rosemary
- 1 handful (approx. 10g) Dill
- 4 cloves Garlic
- 4 tsp Worcestershire Sauce
- 2 tsp Dijon Mustard
- Salt & Pepper to taste
- Baking Paper
1. If using a food processor: Take the butter out of the fridge about 30min before you are going to use it. You want it to be workable but if it's too soft it won't mix as well. By Hand: Take the butter out of the fridge a couple of hours before you are going to use it. You want it to be soft enough to easily mix.
2. If using a food processor: Wash and dry the herbs and process in the food processor along with the garlic until they are finely chopped. By Hand: Wash and dry the herbs and chop finely along with the garlic.
3. If using a food processor: Add the butter, Worcestershire sauce and mustard and pulse until all combined. Add salt and pepper to taste. By Hand: Add the butter, Worcestershire sauce and mustard and stir until all combined. If you want, you could also use electric beaters for this step, just be careful not to start to cream the butter. Add salt and pepper to taste.
4. Take a large rectangular piece of baking paper and lay it out flat with the longest edge towards you (it should look 'landscape' not 'portrait'). Spoon the butter mixture in the middle in a rough log shape, keeping it about and inch or so from each edge.
5. Gently us the paper to roll the butter into a round log. Once you are happy with the shape, continue rolling until all the paper is wrapping your butter. Tightly twist the ends to seal and refrigerate for 3-4hrs or until fully set.