📝 About This Recipe
Elevate your culinary repertoire with this luxurious herb-infused emulsion, a staple of classic French bistro cooking that transforms simple grilled meats and vegetables into gourmet masterpieces. This vibrant spread combines high-quality cultured butter with a symphony of fresh aromatics, bright citrus, and a hint of pungent garlic for a complex flavor profile. It is the ultimate 'secret weapon' for any home chef, providing a rich, silky finish that melts into a savory sauce upon contact with heat.
🥗 Ingredients
The Fat Base
- 1 cup High-quality European-style unsalted butter (softened to room temperature; 2 sticks)
- 1 teaspoon Flaky sea salt (like Maldon) (adjust to taste)
Fresh Garden Herbs
- 1/4 cup Fresh Italian flat-leaf parsley (finely minced, stems removed)
- 2 tablespoons Fresh chives (thinly sliced into tiny rounds)
- 1 teaspoon Fresh rosemary (stripped and very finely minced)
- 1 teaspoon Fresh thyme (leaves only, minced)
Aromatics and Acids
- 2 cloves Garlic (grated into a paste or very finely minced)
- 1 small Shallot (minced as finely as possible)
- 1 tablespoon Lemon zest (freshly grated)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Freshly cracked black pepper (coarse grind preferred)
- 1/2 teaspoon Worcestershire sauce (for deep umami notes)
- 1/4 teaspoon Smoked paprika (optional, for a hint of color and warmth)
👨🍳 Instructions
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1
Place your softened butter in a medium-sized glass mixing bowl. It should be soft enough to indent with a finger but not oily or melting.
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2
Using a flexible spatula or a wooden spoon, 'cream' the butter by beating it against the sides of the bowl for 1-2 minutes until it becomes light, pale, and incredibly smooth.
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3
Prepare your herbs by washing and drying them thoroughly with a paper towel; any moisture left on the herbs will prevent them from properly emulsifying with the fat.
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4
Mince the parsley, chives, rosemary, and thyme as finely as possible. The finer the cut, the more essential oils are released into the butter.
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5
Add the minced herbs to the creamed butter and fold gently to distribute the vibrant green flecks evenly.
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6
Grate the garlic cloves directly into the bowl using a microplane to ensure no large chunks remain, then add the finely minced shallots.
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7
Add the lemon zest, lemon juice, Worcestershire sauce, salt, black pepper, and paprika to the mixture.
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8
Vigorously mix all ingredients together until the liquid (lemon juice/Worcestershire) is fully incorporated into the fat emulsion. This may take a minute of steady stirring.
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9
Taste a small amount on a piece of bread. Adjust salt or lemon juice if necessary to balance the richness.
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10
Lay out a large piece of plastic wrap or parchment paper on a flat work surface.
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11
Spoon the butter mixture onto the center of the wrap, forming a rough log shape about 6 inches long.
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12
Fold the wrap over the butter and roll it into a tight cylinder. Twist the ends of the wrap like a candy wrapper to compress the log and remove air pockets.
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13
Place the log in the refrigerator for at least 2 hours, or until firm enough to slice into clean rounds.
💡 Chef's Tips
Always use European-style butter (like Kerrygold) as it has a higher fat content and lower water content, resulting in a silkier mouthfeel. Ensure your herbs are bone-dry before chopping to prevent the butter from becoming watery or breaking. If you don't have fresh herbs, do not substitute with dried; instead, use aromatics like roasted garlic or sun-dried tomatoes. For a beautiful presentation, roll the finished chilled log in extra minced chives or edible flower petals before serving. This butter can be frozen for up to 3 months; simply slice off a coin whenever you need a quick flavor boost.
🍽️ Serving Suggestions
Place a thick slice on a piping hot Ribeye or Filet Mignon just before serving so it creates a glossy sauce. Toss a tablespoon into a pan of freshly steamed green beans or roasted baby carrots for a vibrant finish. Slather generously over warm, crusty sourdough bread or freshly baked dinner rolls. Melt over a bowl of popcorn for a sophisticated, savory snack during movie night. Use it as the finishing touch for pan-seared scallops or grilled shrimp skewers.