Wednesday, 19 December 2012

Garlic Herb Butter


Compound butters are wonderful to have around. They can be frozen or stored in the fridge. You can use this for garlic bread, to saute vegetables in or to be used under your skin for your next roast Chicken or Turkey. You can add anything to make a fantastic compound butter. In this version I have used lemon zest, fresh herbs, garlic and a bit of aged balsamic vinegar. I think it will make my Christmas turkey taste wonderful and I have made it a week in advance. Big Pete is forever bugging me to make some so he can make garlic bread.....happy Pete??

You will need:

  • 1 large package of butter = 2 cups- room temperature
  • 2 tbsp aged sweet balsamic vinegar
  • 2 tbsp fresh chopped chives
  • 1 tbsp fresh chopped rosemary
  • 1 tbsp fresh chopped thyme
  • 1 tsp lemon zest (fine zest)
  • 1 tbsp best quality course salt (I have used Hawaiian Alaea Salt)
  • 1/2 tsp fresh cracked pepper
  • 5-6 cloves garlic - crushed or chopped fine

Step 1: gather all your ingredients. Make sure butter is at room temperature.


Step 2: chop your fresh herbs and crush your garlic. Add all ingredients listed in a bowl. 


Step 3: with clean hands mix the butter until combined.


Step 4: add to a piece of wax paper and form into a log. Wrap and place in fridge to harden. You can slice the entire log and then re-wrap so that you can still easily remove a slice when you need it from either the fridge or the freezer.



You can use this butter for garlic bread, put it under the skin of your turkey or chicken, add a piece to the top of a cooked steak or add some crumbled in your next burger!





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