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Saturday, 21 April 2012

Herb butter (for fish, white meats, sauces and vegetable dishes)

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Another one of the good larder ingredients, this butter provides a wonderful herb element whilst giving a moderate sweetness with the shallot presence. Perfect accompaniment and finishing tool for a variety of sauces, meats, fish, and vegetable dishes.

You will need:

250g salted butter softened
3 tbsp fresh parsley finely chopped
1 tbsp sage finely chopped
1 tbsp rosemary finely chopped
1 tsp tarragon finely chopped
1 crushed clove of garlic,
1 shallot very finely chopped

The doing bit:

In a saucepan add a small amount of oil then add the shallots and garlic and cook gently until soft. Allow to cool.

Combine all ingredients and mix into uniform paste. Wrap in cling film and form into a sausage shape. Chill until required.

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