Herb Butter
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Preparation time: 10 minutes
Will keep for 1 month refrigerated, 12 months frozen.
Shape butter into small balls; refrigerate into an airtight container or refrigerate balls for 1 hour before freezing onto a baking sheet for 3 to 4 hours before storing into a freezer bag.
To serve, simply arrange 1 ball over each serving.
If desired, use salted butter, adding only 1/4 teaspoon [1 mL] salt.
IngredientsPreparation
  • 1 cup [225 g] unsalted butter
  • 1 teaspoon [5 mL] dill
  • 1/2 teaspoon [2.5 mL] tarragon
  • 1/2 teaspoon [2.5 mL] savory
  • 1/4 cup [60 mL] chopped parsley
  • 4 green onions, finely chopped [white and green parts]
  • 1 teaspoon [5 mL] coriander [optional]
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] freshly ground pepper
  • Grated rind of 1/2 a lemon
  • Cream together butter, dill, tarragon, savory, parsley, green onions, coriander, salt, freshly ground pepper and lemon rind.
  • Refrigerate for 1 hour.
  • Shape into small balls.
  • Refrigerate or freeze.