Green Butter
15m prep 1m 0s cook 16m ready
About ⅔ cup Use for broiled fish, steamed vegetables, or chicken, or to give white or cream sauces a light green color and some added zing.
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Ingredients
- 1 shallot, chopped, or 1 tablespoon chopped onion
- 1 tablespoon fresh tarragon leaves
- 1 tablespoon fresh chervil leaves
- 1 tablespoon fresh parsley leaves
- 4 tablespoons (½ stick) butter, softened
- Salt to taste
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Step 1.
Have a bowl of ice water ready. Bring a large saucepan of water to a boil. Place in a fine-mesh sieve: 1 shallot, chopped, or 1 tablespoon chopped onion; 1 tablespoon fresh tarragon leaves; 1 tablespoon fresh chervil leaves; 1 tablespoon fresh parsley leaves
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Step 2.
Lower the sieve of shallot and herbs into the water and blanch for 10 seconds. Lift the sieve out of the boiling water and lower it into the ice water. Drain, transfer to a kitchen towel, and pat dry. Pound to a paste in a mortar, or grind to a paste in a small food processor. Gradually blend in: 4 tablespoons (½ stick) butter, softened; Salt to taste
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Step 3.
Use immediately or roll, chill, and store as directed.
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