in Recipes

herb butter

updated

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Ingredients for 1 servings:

  • 1 handful of chervil
  • 1 handful of tarragon
  • 1 handful of burnet
  • 1 handful of chives
  • 1 handful of parsley
  • some water
  • ½ lemon(s), the juice
  • some salt
  • 125 g butter

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

based on a recipe by Mary Hahn (1920)

Blanch the herbs in a little water, then squeeze out the water and finely chop the herbs. Mix 1 tablespoon (or more) of the herb mixture with the lemon juice and a pinch of salt into the butter. Serve with roast mutton or lamb according to the recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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