Herbed Butter
Great little cookbook - The Herbal Pantry by Emelie Tolley and Chris
Mead has recipes for and uses for herbal butters among much more.
Their basic recipe:
1/2 pound or 2 sticks of unsalted butter
5 tablespoons of chopped fresh herbs and / or herb flowers
-OR-
5 teaspoons of dried herbs
-OR-
2 1/2 teaspoons of herb seeds
optional additions
1 teaspoon of lemon juice
few gratings of lemon zest
salt
white pepper
dry mustard
paprika
cumin
Chop herbs fine or pulverize if using seeds.
Cream butter and blend in herbs and any optional seasonings.
Shape as desired.
Chill or freeze up to six months.
They list some twenty combinations of herbs and note what foods they
would
complement.
Examples:
Thyme, garlic, chives, oregano, and parsley for tomatoes, zucchini,
eggplant, or beef.
Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic for
grilled
meats.
-- Stephen J Stillwell jr.
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