Herby butter

Herby butter

By
From
Meat
Makes
300 g
Photographer
Dean Cambray

This butter goes especially well with white meats, such as grilled chicken or pork chops.

Ingredients

Quantity Ingredient
200g softened butter
1/4 cup parsley, chopped
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method

  1. Put the butter into the bowl of an electric mixer and beat with the ‘k’ paddle until very pale and fluffy. Add the remaining ingredients and mix in well. Tip the flavoured butter out onto a large square of plastic wrap, aluminium foil or greaseproof paper and roll to form a log shape. Twist the ends securely and chill until required.
  2. The butter will keep in the refrigerator for 2 weeks or up to 3 months in the freezer.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again