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Herb butter
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Herb butter
Ingredients
- 225g unsalted butter, softened
- 1 Tbsp plus 2 tsp minced fresh chives
- 1 Tbsp plus 1 tsp freshly squeezed lemon juice
- 1 Tbsp minced flat-leaf parsley leaves
- 1 tsp salt
- Freshly ground black pepper
- Pinch of cayenne
Method
How to make Herb butter
1) In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
2) Lay about a foot long section of cling film on a work surface. Put the herb butter on the bottom center of the cling film, and form into a mound about 20-cm long.
3) Fold the bottom edge of the cling film over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 4-cm in diameter. Twist the ends together like a party favour.
4) Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.
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