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Do it Yourself: Herb Butters
by Victoria Jerman-Dranveek
Herb butters are excellent with all types of breads, on grilled or baked fish and as a delicious addition to pastas and rice.
The Basics
Unsalted butter or margarine are best suited for creating herb butters. Let them soften to room temperature before mixing in the herbs by hand or by using an electric mixer. Wash and dry your herbs fully before mixing. If you do not have fresh herbs, use 1 ½ tablespoons of dried herbs or ½ tablespoon of seeds. Once mixed, chill your butter for at least three hours before serving. Then pack it into a mold, shave it in curls or melon ball it for a fancy presentation. Butter will stay fresh for up to one month if tightly wrapped in the refrigerator - and for three months if placed in the freezer.
Recipes:
Herb Butter
1 tablespoon of minced fresh herbs
4 oz softened butter
Parsley Butter
1/3 cup minced parsley
1 teaspoon Worchestershire sauce
1 tablespoon lemon juice
8 oz softened butter
Garlic Butter
4-6 cloves minced garlic
8 oz softened butter
4 tablespoons lemon juice (optional)
Mixed Herb Butter
1 teaspoon each minced marjoram, thyme and rosemary
¼ teaspoon each minced garlic, basil and sage
4 oz softened butter
Get more great tips and sage advice for practical living in: http://www.modernsage.com, More aticles on Natural Health
Victoria Jerman Dravneek, a.k.a. 'The Office Coach' began her corporate career as an Administrative Assistant for childrens book publisher, Scholastic Inc. in 1994. Within six years, she was the Vice President of the NYC-based web developer Affinity Online. She is Director of Editorial and Marketing on Modern Sage,a Womens Natural Health Magazine
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