Best 4 Basil Lemon Butter Recipes

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Basil lemon butter is a flavorful and versatile condiment that can be used to enhance a variety of dishes. With its bright citrus flavor and aromatic basil notes, this compound butter adds a touch of elegance and sophistication to any meal. Whether you're looking to elevate a simple grilled chicken breast or create a memorable sauce for your favorite pasta, basil lemon butter is sure to impress.

Here are our top 4 tried and tested recipes!

ORANGE ROUGHY FILLETS WITH LEMON BASIL BUTTER



Orange Roughy Fillets With Lemon Basil Butter image

Found this in my local market and substituted the Orange Roughy with Tilapia. Excellent choice! I serve this with steamed asparagus over a bed of steamed spinach.

Provided by kitchendiva

Categories     Orange Roughy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb orange roughy fillet (or another mild fish like Tilapia)
4 tablespoons butter or 4 tablespoons margarine, softened
1 teaspoon dried basil or 1 tablespoon fresh basil
1/2 lemon, juice of
parmesan cheese

Steps:

  • Combine butter and basil in a small bowl.
  • Place fillets on a lightly greased broiler pan.
  • Spread fish with half of the basil butter mixture.
  • Broil 5- 8 inches from heat for 5 minutes.
  • Turn.
  • Spread with remaining basil butter.
  • Squeeze lemon juice over fillets.
  • Top with sprinkle of Parmasean cheese.
  • Broil another 4- 5 minutes or until fish is close to the point of flakiness.

LEMON BASIL CURD BUTTER COOKIES FROM THE COOKIE BOOK



LEMON BASIL CURD BUTTER COOKIES from the Cookie Book image

Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. "Sweet baby Jesus where have these been all my life? These are bright and lemony with the infusion of fresh basil transforming them to sublime. Maybe even otherworldly. I chose a large cut-out for the top cookie to highlight the vibrancy of the curd. These will quickly become a favorite. Promise." -- Rebecca Firth

Provided by Food.com

Categories     Dessert

Time 1h

Yield 32 sandwich cookies

Number Of Ingredients 18

1 cup granulated sugar
2 tablespoons lemon zest
4 tablespoons powdered sugar
2 large eggs
1 large egg yolk
1/3 cup fresh lemon juice (about 2 to 3 lemons)
1/3 cup all-purpose flour
1/4 cup fresh basil, tightly packed
2 tablespoons unsalted butter, room temperature
16 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1 1/2 tablespoons lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon milk, room temperature
1 1/2 teaspoons real vanilla extract
1/2 teaspoon sea salt
2 cups all-purpose flour

Steps:

  • To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
  • Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
  • To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
  • Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
  • Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
  • Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
  • Buy the book!
  • https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.

CORN ON THE COB WITH LEMON BASIL BUTTER



CORN ON THE COB WITH LEMON BASIL BUTTER image

Categories     Vegetable     Side

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup lightly packed fresh basil leaves
2 tsp grated lemon zest
2 tbsp lemon juice
1 clove garlic, crushed through a press
3/4 tsp salt
1/2 tsp freshly ground pepper
8 ears corn, in husks

Steps:

  • 1. Make the lemon basil butter: put first 7 ingredients in food processor and pulse until basil turns the butter light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated) 2. Pull off dry outside husks, tear several into 1/4 inch wide strips to use as ties. Gently peel back inner husks, remove silk and lightly coat corn with lemon basil butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 mins. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes turning often until tender. Serve with extra butter on the side.

BASIL LEMON BUTTER



Basil Lemon Butter image

This butter is not only delicious on a dinner roll but a very versatile ingredient in cooking!

Provided by Francine Lizotte

Categories     Spreads

Time 5m

Number Of Ingredients 6

1 1/2 c loosely packed fresh basil leaves
1/2 can(s) (1 stick) butter, softened
1/2 Tbsp freshly squeezed lemon juice, or more to taste
1 tsp freshly ground black pepper (i always use mixed peppercorns)
1 tsp fresh parsley, finely chopped
1/2 tsp garlic salt

Steps:

  • 1. In food processor, chop basil leaves. Add the remaining ingredients. Drop by tbsp. onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. If prefer, drop onto plastic wrap and shape into a log; wrap tightly and freeze.
  • 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=SYoCe0YAgu4

Tips:

  • Choose the right basil. Look for Genovese basil, a large-leaf variety with a sweet and fragrant flavor. Fresh basil is always best, but if you're using dried basil, use half the amount called for in the recipe.
  • Use unsalted butter. This will allow you to control the amount of salt in the sauce. If you only have salted butter, omit the additional salt called for in the recipe.
  • Don't overcrowd the pan. When searing the chicken or fish, make sure to leave enough space between the pieces so that they can brown evenly. If you overcrowd the pan, the food will steam instead of sear.
  • Cook the sauce until it's thickened. The sauce should be thick enough to coat the back of a spoon. If the sauce is too thin, let it simmer for a few minutes longer.
  • Serve immediately. Basil lemon butter sauce is best served immediately after it's made. The sauce will lose its flavor if it sits for too long.

Conclusion:

Basil lemon butter sauce is a delicious and versatile sauce that can be used with a variety of dishes. It's perfect for chicken, fish, pasta, and vegetables. The sauce is also very easy to make, so it's a great option for busy weeknights. You will be an expert basil lemon butter chef by following these tips and cooking with it often!

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