There’s nothing quite like the taste of homemade herb butter – it’s a game-changer, trust me! There’s something about the creaminess of the butter, the freshness of the herbs, and the tangy hint of lemon that makes it irresistible. This herb butter recipe has been a staple in my kitchen, and I can’t wait to share it with you. Originally, this recipe is a French classic. It’s called ‘Beurre Maître d’Hôtel’, a fancy way of saying ‘butter with herbs’. Over the years, it has been adapted by countless chefs and home cooks, each adding their own twist. And now, it’s your turn! This recipe is super easy and requires just a few ingredients – butter, fresh herbs (I particularly love parsley and taragon basil), lemon juice, and a bit of salt and pepper. The result is a flavorful butter that you can use in a myriad of ways from topping off your corn-on-the-cob, slathering over warm bread, or even dolloping on top of a sizzling steak. The possibilities are endless! The best part? It’s customizable. Feel free to experiment with different herbs and adjust the recipe to your liking. So, let’s get started and make some homemade herb butter!
Ingredients
- 1/4 lb. Heritage butter, room temperature
- 1 Tbsp. lemon juice
- 3 Tbsp. fresh herb parsley
- 3 Tbsp. taragon basil
- salt and pepper to taste
Butter Mixing Process
- Cream butter and lemon juice.
- Beat in herbs, salt and pepper and chill.
- Use on corn-on-the-cob or other vegetables.
Calorie: 100
Total cooking time: 10 minutes
Difficulty level: Easy
The Chronicles of the Herb Butter Novice
Let’s start this tale on a sunny afternoon when I decided to flex my culinary muscles and tackle the seemingly simple task of creating herb butter. Foolish? Maybe. Entertaining? Absolutely.
The Accidental Purchase
It all began with a trip to the supermarket. I was there for some basics: bread, milk, and cookies (the essentials). I found myself in the dairy aisle, staring at a variety of butter. One, in particular, caught my eye. The label read “Heritage butter.” I must confess, I was intrigued. I mean, who doesn’t want to feel like an aristocrat while preparing their toast?
The Butter and Lemon Tango
Back at home, with my 1/4 lb. of Heritage butter at room temperature, I decided to take the plunge. This butter was about to get a serious makeover. First, I had to cream it with 1 Tbsp. of lemon juice. Creaming butter, as it turns out, is like trying to convince a cat to take a bath – it fights back. The butter was stubborn, the lemon juice was rebellious. It was a tango of epic proportions, but finally, they decided to join forces.
The Herb Invasion
Next, it was time for the herbs to join the party. In came 3 Tbsp. of fresh herb parsley and 3 Tbsp. of taragon basil. Now, if you’ve never tried to measure out tablespoons of herbs, let me tell you, it’s like trying to herd cats. Some parsley was determined to escape, and the basil seemed to have a mind of its own. Nevertheless, I remained resolute. I beat in the herbs, adding salt and pepper to taste. My kitchen smelled like a garden, and I was the master gardener, albeit slightly frazzled.
Chilling Out
According to the recipe, the next step was to chill the butter. This seemed easy enough. I wrapped it up and sent it off to the refrigerator for a nice little nap. I took this opportunity to clean up the herb massacre that had happened on my kitchen counter.
The Moment of Truth
Finally, it was time to put the herb butter to the test. I had some corn-on-the-cob lying around, waiting for its buttery destiny. I took the butter out of the fridge. It had hardened, but the herbs were clearly visible, like the remnants of a great battle. I slathered it on the corn. The moment of truth had arrived.
The Verdict
I took a bite. The butter, the lemon juice, the fresh herb parsley, the taragon basil, and the salt all blended together in a symphony of flavor. It was, in a word, delicious. It was a battle well fought, a victory well won.
The Moral of the Story
So, what did I learn from this experience? First, herb butter is a fantastic way to feel fancy on a dime. Second, cooking can be messy and chaotic, but the result is often worth the struggle. And lastly, never underestimate the power of a good butter. It can transform the simplest of meals into a gourmet treat.
And so, my friends, ends my humorous tale of butter, lemon, herbs, and a kitchen that will never be the same. Until next time, keep cooking and keep laughing.
