21
BASICS
HERB BUTTER
Spruce up ordinary dishes with a dab of herb butter. It can be used in plain
pastas, on vegetables, or to finish simply cooked steaks, fish and chicken.
Makes 1 cup
1. Insert the small work bowl and small chopping blade.
With the food processor running on High, drop the
garlic through the small feed tube to finely chop.
Scrape down the sides and add the chives and thyme
leaves. Pulse to chop, about 5 to 6 times.
2. Add the butter and salt. Pulse to break up butter,
about 5 to 6 times. Process on High until all the
ingredients are fully combined, about 40 seconds.
3. Use herb butter immediately or transfer to a sheet of
wax paper, shape into a log about 4 to 5 inches long,
wrap and twist the ends in opposite directions
to seal. Store in the refrigerator until ready to use.
TIP: Use this recipe as a guide for making any type of
compound butter. Add a different assortment of herbs,
chopped vegetables, crumbled bacon, or sweet
ingredients like honey or cinnamon sugar.
Nutritional information per serving (1 tablespoon):
Calories 100 (99% from fat) • carb. 0g • pro. 0g • fat 11g
sat. fat 8g • chol. 30mg • sod. 67mg • calc. 1mg • fiber 0g
1 small garlic clove, peeled
½ small bunch chives (about ¼
ounce), cut into 1-inch pieces
2 sprigs fresh thyme,
leaves only
16 tablespoons (2 sticks)
unsalted butter, cut into
1-inch pieces and softened
½ teaspoon kosher salt
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