Best 8 Parsley And Chive Herbed Butter Recipes

PARSLEY BUTTER

Steps:

• In a small bowl, combine all the ingredients. Refrigerate leftovers.

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

PARSLEY AND CHIVE HERBED BUTTER

Steps:

• Beat the herbs into the butter; add the lemon juice and seasoning and mix until smooth.
• Chill well before serving.
• Store in the refrigerator until ready to use or freeze in ice-cube trays for handy ready to use portions.

WHIPPED HERBED BUTTER

Steps:

• In a Kitchen-aide mixer, whip the butter and margarine together on slow speed until it is creamy.
• Continue using the wire whip and raise the speed to high to triple the volume of the butter/margarine, scraping the sides down occasionally.
• Reduce the speed to low to add the remaining ingredients and blend.
• Return the speed to high and whip for a couple more minutes, scraping down the sides as needed.
• Keep refrigerated and covered at all times after processing.

GARLIC AND PARSLEY HERB BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

HERBY FLAVOURED BUTTERS

Steps:

• Take100g/4oz softened butter and beat until creamy, then for...
• Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
• Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
• Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
• Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
• Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
• Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
• After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

BAREFOOT CONTESSA HERBED BUTTER

Steps:

• combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

FRESH HERBED BUTTER

Steps:

• Combine all ingredients in a small mixing bowl.
• Top grilled steak or fish with butter.