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Herb Butter Spread

This Herb Butter Spread transforms ordinary butter into an aromatic, flavorful condiment that elevates any dish it accompanies. A medium-difficulty recipe that requires attention to ingredient balance and proper emulsion techniques, this versatile spread combines creamy butter with fresh herbs, garlic, and zesty lemon. Perfect for enhancing bread, vegetables, meats, or pasta, it's customizable with seasonal herbs and flavor additions. Prepare this elegant butter ahead of time to allow flavors to develop, creating a convenient yet impressive addition to your culinary arsenal that will transform everyday meals into special dining experiences with minimal effort.

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Herb Butter Spread - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Herb Butter Spread - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Allow butter to soften naturally at room temperature rather than microwaving to prevent melting
For the smoothest texture, ensure all herbs and aromatics are very finely chopped
Pat herbs completely dry before chopping to prevent water from causing the butter to separate
If time permits, let the mixed butter rest overnight for maximum flavor development
To extend shelf life, you can freeze the butter log for up to 3 months, then slice off medallions as needed
For a striking presentation, roll the finished butter log in additional chopped herbs or edible flowers
Use a food processor for faster preparation, but be careful not to over-process
For individual servings, portion the butter into silicone ice cube trays before refrigerating
Make the herb butter at least one day ahead for dinner parties to allow flavors to fully develop
If making larger batches, label with the date and herb combination before freezing
Herb Butter Spread - tertiary view

Herb Butter Spread

This Herb Butter Spread transforms ordinary butter into an aromatic, flavorful condiment that elevates any dish it accompanies. A medium-difficulty recipe that requires attention to ingredient balance and proper emulsion techniques, this versatile spread combines creamy butter with fresh herbs, garlic, and zesty lemon. Perfect for enhancing bread, vegetables, meats, or pasta, it's customizable with seasonal herbs and flavor additions. Prepare this elegant butter ahead of time to allow flavors to develop, creating a convenient yet impressive addition to your culinary arsenal that will transform everyday meals into special dining experiences with minimal effort.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
15 Minutes
Chef
JUE
Category
Condiment, Spread, Flavored Butter
Difficulty
Medium
Cuisine
French-Inspired
Yield
1 cup (approximately 16 tablespoons)
Dietary
Vegetarian, Gluten-Free
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
Base Ingredients:
02
1 cup (2 sticks) unsalted butter, softened to room temperature
03
1/4 teaspoon fine sea salt (adjust according to whether butter is salted)
04
1 tablespoon fresh lemon juice
05
1 teaspoon finely grated lemon zest
06
Fresh Herbs (1/2 cup total, finely chopped):
07
2 tablespoons fresh parsley leaves
08
2 tablespoons fresh chives
09
1 tablespoon fresh thyme leaves
10
1 tablespoon fresh rosemary needles
11
1 tablespoon fresh sage leaves
12
1 tablespoon fresh basil leaves
13
Aromatics:
14
2-3 cloves garlic, minced or pressed (about 1 tablespoon)
15
1 small shallot, very finely minced (about 2 tablespoons, optional)
16
Optional Flavor Enhancers (choose 1-2):
17
1 tablespoon Dijon mustard
18
2 teaspoons honey or maple syrup for slight sweetness
19
1 teaspoon anchovy paste (adds umami, not fishiness)
20
1 tablespoon capers, rinsed and chopped
21
1/2 teaspoon red pepper flakes for heat
22
1 tablespoon finely grated Parmesan cheese
23
1 teaspoon balsamic glaze
24
Equipment:
25
Mixing bowl
26
Electric mixer or wooden spoon
27
Rubber spatula
28
Sharp knife and cutting board
29
Microplane grater (for zest)
30
Plastic wrap or parchment paper
31
Airtight container for storage
32
Optional: butter molds or ice cube tray

Instructions

01
Ensure butter is properly softened to room temperature (about 65-70°F). It should be pliable but not melted or oily. This typically takes 30-45 minutes out of the refrigerator.
02
Thoroughly wash and completely dry all herbs. Any residual moisture can cause the butter to spoil faster.
03
Finely chop all herbs and aromatics. The pieces should be very small to distribute evenly throughout the butter and prevent large chunks when spreading.
04
In a mixing bowl, add the softened butter and beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Alternatively, vigorously stir with a wooden spoon until creamy.
05
Add the salt, lemon juice, and lemon zest. Mix until well incorporated, scraping down the sides of the bowl as needed.
06
Fold in the chopped herbs, garlic, and shallot (if using) with a rubber spatula until evenly distributed throughout the butter.
07
If using any optional flavor enhancers, add them now and gently fold until incorporated.
08
Taste and adjust seasonings as needed, keeping in mind that flavors will develop and intensify as the butter rests.
09
Transfer the herb butter to a sheet of plastic wrap or parchment paper. Shape into a log about 1.5 inches in diameter.
10
Roll up tightly, twisting the ends of the wrap to secure. Alternatively, transfer to small ramekins, butter molds, or an ice cube tray for individual portions.
11
Refrigerate for at least 2 hours to allow the flavors to meld and the butter to firm up. For optimal flavor development, refrigerate overnight.
12
To serve, remove from refrigerator 15-20 minutes before needed to soften slightly for easier spreading. Slice medallions from the log or scoop as needed.