The barbecue season has finally arrived! Regardless of the weather, it's good to have a good herb butter in mind. This is a base that can be varied in many directions; fresh/smoked chili, sun-dried tomatoes, crispy bacon, Dijon mustard, etc. If you make butter with a lot of tarragon – preferably fresh and brined with vinegar – you get a butter that tastes like béarnaise. Serve with steak, fish or chicken, in a baked potato, on corn on the cob or in foil packets with vegetables. Here we have the recipe for a good herb butter that will brighten up most dishes.
Ingredients
200 g butter
The juice and grated zest of 1 lemon
1 garlic clove – finely chopped
4 tablespoons chopped herbs, or more (tarragon, parsley, chervil or whatever you like want)
1/2 teaspoon black pepper
Preparation
Cold, but not 'hard' butter is whipped with a mixer. Add the lemon and let it beat for 5-10 minutes. At the end, add pepper, garlic and spices and mix it well. Take it out with a spatula and roll it up in parchment paper or plastic wrap like a sausage, then you can slice it as needed. Can withstand a few weeks in the fridge and freeze well.
