This recipe for Herb butter, by Sally Steiner, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Finely chop basil, leafy parsley, cilantro, chives or other combinations,(lightly salt and pepper) as long as they are garden fresh. In a large chilled stainless pan, place 1-1/2 lbs of slighly softened butter. Working quickly, using your scrubbed clean hands or gloves, work the herbs into the butter.Place mixture on long large sheet of Saran.Work mixture into about 2-1/2 inch roll.Roll it up in the Saran and tighten it so it is even by twisting ends of Sarah. Place in freezer. If mixture gets too soft to work with and make an even roll, refrigerate until better consistency and do it again. To serve as garnish on meat, alway leave in freezer and cut off 1/2 inches w/serated knife and place one disk per steak, Delmonico and Porterhouse particularly benefit b/c they are large cuts.
Directions:
Eat it.
Number Of
Servings:
15?
Preparation
Time:
1/2 hours
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