herb butter: are there easy ways?
- ChrisOfStumptown Apr 7, 2013 10:00 PM
I made chive butter a few weeks ago. Really, really good on fish and potatoes but kind of a pain in the butt to make, at least the method I used. Is there a better way?
What I did was chop the chives for a few minutes until pretty fine, then chop for a few more minutes with butter cubes. Then force through a mesh strainer. In my case, this was a basket type strainer and a spoon. This took quite an effort, and not all of the chives made it though, and plenty of the butter was wasted as it seems inevitable it is going to cling to the metal mesh of the strainer. Maybe for a restaurant doing big quantities this would be no big deal but it ended up being simultaneously wasteful and huge time consumer as well.
The final product was really good, but more trouble than I want to deal with. OK people: somebody please hip me to the easy way to do this!
I also don't understand the need for the strainer. If you leave the butter out at room temperature for a few hours it should be soft enough to easily mix the herbs in. If you're in a hurry, you can soften the butter in the microwave using the defrost setting, just keep an eye on it so you can pull it out if parts start to melt.
Yep, I agree with everyone else, no need for the strainer, especially if you want the herbs to pass through the strainer. I've never seen anyone use a strainer for making herb butter.
Easiest way: Buy it! I love Kerrygold herb and garlic, and only a couple of pennies more than plain. That said, I agree that you don't need to strain---what do you want to strain out? I never strained compound butters back when I did restaurant work.
I just throw the chopped herbs and butter into a large Ziploc, close it up and squish away. Then I dump it onto some wax paper and roll into a log. I've barely touched the butter and you just toss the bag.
1. choose your herb(s)
2. chop your herb(s)
3. in mini chopper goes herb(s)
4. nuke butter 10 seconds
^^ (to barely soften) ^^
5. cube of butter in chopper
the herbs can easily be combined to make ex: garlic/shallot/basil/chive butter
(I'm expecting someone to say that's a compound butter)
if you grow your own herbs you can use garlic and shallot greens instead of bulbs/cloves