Compound Herb Butter
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 16 tablespoons
Fresh herbs like tarragon and parsley transform ordinary butter into a restaurant-quality finishing sauce that's perfect for topping steak, chicken, fish, or even vegetables. But the best part? You can make it ahead. This recipe first appeared in Season 2 of Good Eats: Reloaded.
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- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- 16 tablespoons (2 sticks) unsalted butter, cold, chopped into small pieces
- 1/2 teaspoons kosher salt
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 16 tablespoons
Procedure
- Combine the herbs in a small bowl and set aside.
- Load the butter in your stand mixer’s work bowl, and with the paddle attachment on medium-low speed, beat until the butter softens and lightens in color, stopping occasionally to scrape down the sides of the bowl, 5 to 7 minutes total.
- Add the chopped herbs and the salt, then beat on low speed until incorporated, about 2 minutes. Scoop the butter onto a sheet of parchment paper, fold the paper over the top of the butter, then, while holding the paper, push the straight edge of a sheet pan forward against the butter so that it forms a smooth cylinder that’s about 6 inches long. Refrigerate until firm, at least 2 hours or up to overnight.
- Serve a dollop over hot steak, chicken, fish, or veggies. Tightly wrapped in plastic wrap, butter can be stored up to 1 week in the fridge.
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