HERB BUTTER
A quick and easy way to use fresh herbs and add incredible flavor to seafood, fish bread, pasta, veggies or meat. Create your favorite herb and spice combination.
Provided by Getty Stewart
Time 10m
Number Of Ingredients 3
Steps:
- Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
- In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
- Mix until well combined.
- Use right away, keep in fridge for 7 days or freeze for several months.
- To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
- To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.
HERB BUTTER SERVED ON STEAKS
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer - fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs - thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
Provided by Jamie Oliver
Categories main-dish
Time 2h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
- Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
- Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
- Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
- Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
- To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
- Butter: .
STEAK BUTTER
Steps:
- Chop herbs by hand or in a food processor.
- Combine all ingredients in a medium bowl or food processor and combine.
- Serve immediately or chill until firm.
Nutrition Facts : Calories 104 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 248 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRESH HERB BUTTER
Steps:
- Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.
Nutrition Facts : Calories 23 kcal, Carbohydrate 0 g, Cholesterol 7 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 3 g, ServingSize 1/2 cup (36 servings), UnsaturatedFat 0 g
GRILLED RIBEYES WITH HERB BUTTER
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.
HERB BUTTER: 8 RECIPES
Herb butter or compound butter is easy and fun to make. It enahnces any food you'd normally add butter to.
Provided by Toni Dash
Categories Condiment
Time 2h15m
Number Of Ingredients 26
Steps:
- Allow the butter to soften.
- Mix the parsley and chives together and then stir them into the softened butter.
- Slowly add the lemon juice, stirring constantly.
- Mix in sea salt and pepper to suit your taste.
- Allow the butter to soften.
- Remove the basil leaves from the stem.
- Pile them one on top of the other and roll into a tube. Envision a cigar.
- Slice in 1/8- 1/4 inch slices all along the roll.
- Allow the pieces to fall apart.
- Stir the basil pieces into the butter.
- Allow the butter to soften.
- Mince the garlic and add it to the butter.
- Combine the herbs to suit your taste.
- Place in the fridge for 2 hours before using, so the flavors can blend.
- Allow the butter to soften.
- Cut the sage into 1/4 inch square pieces.
- Mix the two together.
- Allow the butter to soften.
- Finely chop the parsley, tarragon, and chervil.
- Snip the rosemary leaves.
- Add all of the herbs to the butter and mix well
- This butter will enhance the flavor of vegetables, fish, or French bread.
- Allow the butter to soften.
- Crumble the dried mint into the lemon juice. Stir well.
- Slowly pour the juice into the butter stirring constantly.
- Allow the butter to soften.
- Crumble the dried herbs into the lemon juice and stir well.
- Slowly pour the juice into the butter stirring constantly.
- Allow the butter to soften.
- Stir in the horseradish cream and the chopped chives.
- Add salt and pepper to taste.
- Refrigerate butter for several hours before serving.
Nutrition Facts : Calories 101 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving
HERB BUTTER
This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.
Provided by Taste of Home
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB BUTTER FOR STEAK CHICKEN CHOPS OR VEGGIES
I love this stuff! Try it on steak, chicken, pork, corn, potatoes etc. You can store the unused portion in the fridge for about a week or the freezer for 3 months. I just tried this on some warm sourdough bread and it knocked my socks off! Wonderful!
Provided by georgi
Categories Meat
Time 5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Whisk butter until creamy.
- Stir in remaining ingredients.
- Place butter on a piece of plastic wrap, and roll into a log shape.
- Twist the ends tight like a tootsie roll.
- Place in fridge or freezer until firm.
- Time does not include chilling.
Nutrition Facts : Calories 104.6, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.6, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 0.2
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
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- To Grill: grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked. If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking, you can switch oven to broil for a few minutes (with packets open
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