Green Butter
- 15m Prep Time
- 1m 0sCook Time
- 16m Ready In
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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.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 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
Let's Cook
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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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