HERBED BUTTER
Herbs blended with butter make a tasty seasoning for any food that you
usually would accompany with butter. Spread herbed butters on
vegetables, over French bread, or melt the butters on plain broiled
steaks, fish fillets, hamburger patties, or poached eggs.
Rosemary
butter is good on lamb chops, steak, and fish.
Oregano butter is a
perfect partner for roast corn or broiled tomatoes. Use your imagination
when trying other herbs such as tarragon,
marjoram, thyme,
chervil, or a
blend of several herbs.
To make herbed butter simply combine butter or margarine with the herbs
you have selected in a blender and whirl until smooth. Or, crush the
herbs first in a mortar and pestle, then beat together with the butter
until smooth. Cover the butter and refrigerate. A good starting ratio to
use is 2 tablespoons of dried herbs (1/2 cup fresh herbs) per 1/2 cup
butter.
Flavored butters are not intended for long-time storage. For best
flavor, plan to use them within a week or two.
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