HERB BUTTER

HERB BUTTER (beurre maitre d’hotel – parsley -, beurre de fines herbes – mixed herbs -, beurre d’estragon – tarragon -, for broiled meats and fish and for sauce and soup enrichments)

Condiments, composed butters, maitre d'hotel 1 Condiments, composed butters, maitre d'hotel 2

 

½ cup butter

1 tablespoon lemon juice (1/4 teaspoon finely grated lemon zest can also be added)

2 to 3 tablespoons minced fresh parsley, or mixed green herbs, or tarragon (or dried tarragon and fresh parsley)

salt and pepper

 


 

1. Thoroughly cream the butter. Drop by drop, beat in the lemon juice. Then beat in the herbs, lemon rind if you are using it, and season to taste with salt and pepper.

 

adapted from Julia Child, Mastering the Art of French Cooking, Volume I

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s