Description

This is a versatile compound butter that can be used to infuse flavor to a cream sauce, infuse flavor to a sauteed piece of fish, or finish a steak. The possibilities are endless.

Ingredients

• ½ one_half Cup(s) Chives, rough chop
1
• 1  Cup(s) Watercress, rough chop
2
• ½ one_half Cup(s) Basil, rough chop
3
• ¾ three_quaters Cup(s) Flat Leaf Parsley, rough chop
4
• 1  Table Spoon(s) Garlic, minced
5
• 3  Table Spoon(s) Shallots, minced
6
• ½ one_half Tea Spoon(s) Kosher Salt
7
• ¼ one_quater Tea Spoon(s) Black Pepper
8
• 2  Cup(s) Butter, unsalted
9
• 3  Table Spoon(s) White Wine
10
• 2  Table Spoon(s) Pernod (Anise Liquor)
11

Directions

1. Place all herbs in food processor and pulse until all are very finely chopped
2. Add garlic, shallots, salt and pepper, pulse for a minute
3. Add the butter, wine and Pernod, blend until smooth