NOTE: If using salted butter when recipe calls for unsalted butter, omit the salt called for in the recipe.
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.
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 dâ€™Hotel Butter
Use parsley as the herb and beat in 1 tsp Worcestershire sauce with the lemon juice. Serve with grilled meats.
Add 1 tsp each finely chopped garlic and shallots to the recipe for Maitre dâ€™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.
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.