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Garlic and Herb Butter

Date Added: May 12, 2010 American Sauces
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Prep Time

5 mins

Cook Time

0 mins

Ready In

5 mins

Serving

1

*to adjust serving size click on "serving box".

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  Cup(s) Chives, rough chop
  • 1
  • 1  Cup(s) Watercress, rough chop
  • 2
  • ½  Cup(s) Basil, rough chop
  • 3
  • ¾  Cup(s) Flat Leaf Parsley, rough chop
  • 4
  • 1  Table Spoon(s) Garlic, minced
  • 5
  • 3  Table Spoon(s) Shallots, minced
  • 6
  • ½  Tea Spoon(s) Kosher Salt
  • 7
  • ¼  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

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