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Basic Lemon Herb Butter
This herb butter will keep for a week in the refrigerator or a month in the freezer. The rosettes look really good, especially as they melt over your delicious grilled vegetables recipe. If you prefer disk shapes, shape the butter into a one-inch wide log and wrap it in plastic wrap. Then you can just slice off disks as you need them. If you are using frozen herb butter, let it warm up a bit before using it. You can also scoop balls of the herb butter using a melon baller and then chill the balls on the wax paper or parchment paper.
Herb butter recipes vary a lot and you can choose your own herbs for the following fine herb butter recipe. You can either use one herb, two herbs, or a variety of fresh herbs. It really depends what you will be serving the herb butter with. For meat and fish dishes you probably already have a good idea of which herbs would go. Dill is traditionally used to make herb butter for seafood and you might use rosemary for lamb or parsley for potatoes. With grilled vegetables recipes, you can use any herbs you like if the vegetables are not marinated.
If you are looking for an herb butter for Thai style grilled vegetables, for example, why not replace the lemon juice with limejuice and use cilantro in your herb butter recipe? The aromatic flavor of this herb would complement the Thai taste. The more you make herb butter recipes, the better you will get at combining various herbs for a perfect lemon herb butter flavor. You can serve herb butter with pasta, steamed fish or meat as well as with grilled vegetable recipes. It goes nicely with any dish that benefits from the addition of butter and herbs. You can also spread it over bread or crackers. Herb butter is simple to prepare and you can freeze it. It is great to have some in the freezer to add something special to your last minute grilled vegetables recipes.
Rosettes of Fine Herb Butter Recipe
Ingredients -
1 stick butter, at room temperature
1 teaspoon lemon juice
¼ cup finely chopped fresh herbs (choose from thyme, chives, tarragon, dill, sage, rosemary, dill, parsley, or anything else you fancy)
Salt, as needed
Preparation:
Make sure you chop the herbs as finely as possible for this herb butter recipe.
Cream the herbs into the butter using a fork.
Add some or all of the lemon juice and some salt to taste.
Transfer the mixture to a pastry bag and pipe rosettes on to parchment paper or wax paper.
(Serves 8)
Photo Description:
If you pipe your herb butters into rosette shapes, they will have a great appearance and people will wonder how you made them. The secret to making an herb butter which looks as good as the herb butter in the photo is to use fresh herbs. Also, use a good quality butter for the best results. The herb butter rosettes in the photo are garnished with a sprig of fresh herbs and you could serve this with bread or with a plate of hot grilled vegetables. The butter looks great melting over the grilled vegetables and it really jazzes up the dish.
