Day: May 16, 2011

Lemon Butter

Add to vegetable dishes.

1/3    cup chopped lemon grass bulb or lemon balm, lemon thyme, or lemon basil

          Lemon zest and juice of 1/4 fresh lemon

2        sticks unsalted butter.

Melt herbs and butter together. Simmer lightly 5-10 minutes. Strain and refrigerate.

Mint Butter

Use on breads, muffins, carrots and parsnips.

3   tablespoons finely chopped fresh mint leaves

1 stick unsalted butter

Lemon zest to taste

2 tablespoons marmalade, preserves or honey of choice

Simmer 10 minutes or less for a lighter flavor.

Herb Butters

Herb butters add a delightful flavor to vegetables, crackers, breads and meats. They are quick and easy to prepare and turn an ordinary dinner into a meal to remember 

Hints:

  • Use unsalted butter

  • Use lemon zest to enhance flavor

  • Mix into softened butter or simmer

  • Herb butters get stronger with time. Refrigerate two to three weeks. Freeze two to three months

  • Add nuts just prior to serving

  • Chop fresh herbs, cut with scissors, or food process fully dry

  • Simmer herbs about ten minutes. Do not bubble.