Garlic herb butter

Garlic herb butter

By
From
Under the Walnut Tree
Serves
8-10
Photographer
Fanny Bergenström

Adding a bit of garlic herb butter takes your oven-roasted vegetables to a whole new level. Just place a few knobs of the butter on the half-done vegetables and continue cooking in the oven. Herb butter is also a real classic on a steak.

Ingredients

Quantity Ingredient
large handful fresh flat-leaf parsley, (no stems)
large handful fresh mixed herbs such as thyme, oregano and lemon thyme
250g fridge-cold butter, in large cubes
1/2 teaspoon salt
freshly ground black pepper
2-3 teaspoons balsamic vinegar
1/2 teaspoon dried tarragon, crumbled
1-2 garlic cloves, crushed

Method

  1. Put the parsley and mixed herbs in a food processor and whiz or pulse until chopped.
  2. Add the cubes of cold butter, as well as the salt, pepper, balsamic vinegar and tarragon. Mix swiftly, then add the crushed garlic last. The key is not to let the garlic overpower the butter and herb flavours. Mix until combined.
  3. Use greaseproof paper to shape the butter into a roll and refrigerate. Once chilled, the herb butter is easy to slice.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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