Herb butter
Such prepared herb butter will certainly be appreciated for a quick dinner, grilled meat, or baked potatoes. Herb butter is a classic compound butter (beurre composé). French staples include maître d’hôtel butter (parsley and lemon), Burgundy/escargot butter (garlic-parsley), and the iconic Café de Paris for grilled meats. At home it’s a quick flavor finisher for steaks, roasted potatoes, vegetables, or warm bread.
Ingredients:
- 250 grams butter
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon basil (dried)
- 1 teaspoon garlic (granulated)
- 2 pinches salt
Nutrition values (per 100 g):
| Energy | 706 kcal 2 952 kJ | |
|---|---|---|
| Protein | 1,2 g | |
| Carbohydrates | 1,6 g | |
| - of which sugars | 0,2 g | |
| Fat | 79,2 g | |
| - saturated fat | 49,8 g | |
| - trans fat | 3,2 g | |
| - monounsaturated fat | 20,5 g | |
| - polyunsaturated fat | 3,0 g | |
| - cholesterol | 209,8 mg | |
| Fiber | 0,5 g | |
| Salt | 0,3 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 1 809 kcal 7 563 kJ | |
|---|---|---|
| Protein | 3,0 g | |
| Carbohydrates | 4,0 g | |
| - of which sugars | 0,4 g | |
| Fat | 202,9 g | |
| - saturated fat | 127,6 g | |
| - trans fat | 8,3 g | |
| - monounsaturated fat | 52,6 g | |
| - polyunsaturated fat | 7,6 g | |
| - cholesterol | 538 mg | |
| Fiber | 1,2 g | |
| Salt | 0,68 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
- Let's allow the butter to warm up so it's easier to handle, so we can cut it into smaller cubes for easier handling.
- Then put the butter in a bowl and gradually stir in the salt and herbs with a fork. We choose the amount of salt and herbs according to our taste (anyone who doesn't like salt can skip it completely).
- We can keep the carefully mixed butter in a container, shaped with moulds, or using foil to turn it into a rolling pin.
- Put the butter in the fridge and leave for at least 12 hours (preferably 24 hours).
- Serve with bread, grilled meat, or use in other recipes.
- Use soft, room-temperature butter (about 18-20 °C / 64-68 °F).
- Chop herbs very finely and pat them dry.
- As a rule of thumb, mix 2-4 tbsp finely chopped herbs per 250 g butter.
- Season gradually, salt intensifies after resting.
- Roll into a log in parchment, chill, and slice into coins as needed.
- Provençal: thyme, rosemary, basil + a hint of lemon zest.
- Maître d’hôtel: flat-leaf parsley, lemon juice and zest, black pepper.
- Escargot style: garlic, parsley, a whisper of nutmeg, great on steaks and bread.
- Café de Paris inspired: parsley, chives, tarragon, capers, anchovy, Dijon, lemon.
- For fish/seafood: dill, chives, lemon; or use brown butter for nuttiness.
- Mediterranean: sun-dried tomatoes, olives, oregano, garlic.
- Czech twist: marjoram and garlic for roasts and potatoes.
- Spicy: chili flakes, smoked paprika, lime zest.
- Brightness: a few drops of lemon juice or white wine vinegar.
- Crunch: lightly toasted nuts or seeds.
- Dried vs fresh herbs: use roughly one-third the amount if dried.
- Garlic: for longer storage, briefly sweat minced garlic in a little butter first, then fold in.
- Keeps up to 1 week refrigerated and 2-3 months frozen. Freeze as a log or in an ice cube tray.
- Serve on steaks, fish, roasted potatoes, grilled vegetables, pasta, or simply spread on warm bread. Add a spoon to hot dishes and let it melt to finish.
