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

image courtesy of bitlessbridle.co.uk

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.

Sage Butter

Image courtesy of anu's healthy kitchen

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 (soft)
4 large shallots (chopped very finely)
tsp brown sugar
10 fresh sage leaves, finely chopped.

In a small pan sear the shallots then turn the heat down to very low, and stir occasionally. When the shallots begin to froth a little / release their sugar, add the brown sugar and continue to stir until the sugar has melted and the shallots are glazed. Allow to cool.

In a small bowl combine all ingredients with the shallot mix above until uniform. Wrap in cling film and form to a sausage shape, then chill until required.