Here’s a quick and easy recipe for herb butters that works great on grilled meat, chicken, fish and especially steamed vegetables. If you are looking for a great way to store and serve herb butters, check out the French Traditional Butter Bell Crock.
Cilantro Herb Butter
4 tablespoon butter (1/2 stick)
1/4 teaspoon finely grated lemon peel
2 tablespoons finely chopped cilantro
1/4 teaspoon finely minced garlic
Salt & pepper
In a small bowl, add the butter and let it soften. It shouldn’t take more than 10 or 15 minutes to be workable. Add the lemon peel, cilantro and garlic and mush together with a fork. Season with a little salt and pepper.
On a sheet of plastic wrap, add the butter and roll it up to form a butter log about 3 – 4 inches long. Stick it in the freezer to firm up. When you are ready to use it, take it out of the freezer and cut off thin coin shaped pieces.
When I looked in the ‘fridge for some cilantro to make a herb butter to serve on grilled tuna, unfortunately the cilantro didn’t look so good and smelled worse. Fortunately there was some leftover fresh tarragon so I made a quick tarragon butter as follows.
Tarragon Herb Butter
4 tablespoons butter
2 tablespoons finely chopped tarragon
1 teaspoon of fresh lemon juice
Salt & pepper
As above, I let the butter soften, added the tarragon and lemon juice, seasoned with salt and pepper and rolled it up into a log. It only took about 10 minutes in the freezer to harden up and be ready to serve.
I grilled the tuna steaks and served them with two thin coins of tarragon butter. My wife loved it. There is enough butter left over that I think I will try it on a couple of sautéed chicken breasts tomorrow.
Have you have ever been to New Orleans? If so, you may have heard of the popular restaurant Brennan’s and their famous Bananas Foster. Well this recipe is based on the original dessert recipe and was created by Michael Roussel, the executive chef there.
Chef Michael Roussel’s Brennan’s Bananas Foster Butter
1/2 cup unsalted butter
1/2 large banana, mashed
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/2 teaspoon banana liqueur
Whip all ingredients together until completely blended. Place the mixture into the Butter Bell crock and serve. Recommended on hot French bread, pancakes, French toast or your favorite sweet breakfast items.
This recipe comes from Jean Francois Meteigner of La Cachette in Los Angeles, CA.
1/2 cup (1 stick) unsalted butter
2 teaspoons finely chopped black olives
1 – 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped garlic
1 teaspoon ground black pepper
Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined. Fill the Butter Bell crock with the mixture and sere with French baguettes or freshly baked sourdough rolls.