Dairy
Herb Butter
Herb butter folds parsley, chives, tarragon, or mixed soft herbs into softened butter for melting on fish, steak, and vegetables. Fresh herbs beat dried for colour and aroma. Roll, chill, slice. Lemon zest optional. Salt lightly if serving on already seasoned meat.
Track this ingredient
Unit
Characteristics
Preparations
Melted On Hot FoodSpread
Traits
AromaticCompoundGreenHerbs
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Beurre Salé
Beurre Demi-Sel
Beurre Doux
Beurre Cru
History
FR
Herb compound butters were standard French garnish fats.
Retail herb butters made the idea supermarket-easy.