NOTE: If using salted butter when recipe calls for unsalted butter, omit the salt called for in the recipe.
Herb Butter
¼ lb unsalted butter, at room temperature
1 tbsp lemon juice
3 tbsp finely chopped fresh herb (parsley, tarragon, rosemary or other). Or use 1 to 3 tsp dried herb, depending on its strength.
Salt and freshly ground pepper to taste
Cream butter and beat in lemon juice, a little at a time. Beat in the herb and season with salt and pepper. Chill, if desired. Makes about 3/4 cup.
Variations:
Basil Butter
Use 2 tsp lemon juice and 2 tbsp fresh basil, or 1 tsp dried. The basil butter may be served on top of poached eggs, as a spread for hot biscuits, on freshly cooked vegetables and on top of fish. Eggs also may be fried in basil butter.
Maitre d’Hotel Butter
Use parsley as the herb and beat in 1 tsp Worcestershire sauce with the lemon juice. Serve with grilled meats.
Snail Butter
Add 1 tsp each finely chopped garlic and shallots to the recipe for Maitre d’Hotel Butter. Add, if desired, a little thyme and rosemary. Use for stuffing snails in the shell.
Parsley Butter - Use on broiled fish or meat.
Tarragon Butter - Use on broiled fish or meat.
Rosemary Butter - Use on broiled lamb, chicken or pork.
Garlic Butter
Use minced garlic to taste and serve on steak or lamb.
Herbed Caper Butter
4 tbsp butter
2 tsp capers, chopped if large
½ tsp oregano
1/8 tsp freshly ground pepper
Combine all ingredients in small saucepan. Heat until butter is melted.
Serve over cooked vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower and snap beans. Makes ¼ cup.
Sesame Seed and Lemon Butter
5 tbsp unsalted butter, melted
2 tbsp toasted sesame seeds
1 tbsp lemon juice
salt and freshly ground pepper to taste
Combine all ingredients and heat. Serve with hot vegetables. Makes about ½ cup.
Savory Pecan Butter
¼ lb unsalted butter, melted
½ cup chopped toasted pecans
3 tbsp lemon juice
2 tbsp chopped chives
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp marjoram
Combine all ingredients and heat just enough to blend flavours. Serve over cooked vegetables. Makes 1 cup.