Monday, April 11, 2011

Herb Butter

  Yesterday, it was a nice dinner treat.  We grilled out steaks, and I tried my hand at herb butter.  It was the first time I put something other than steak sauce on a hunk of beef like that, and I have to say it was delish.  I found a recipe on the net, and it's a keeper.  I'm looking forward to tossing some of the leftovers on hot noodles or chicken.

Herb Butter
Yields 1 cup

2 sticks (8 oz. total) butter, softened
5 teaspoons fresh chives, chopped fine (or 1 1/2 tsp of dried chives, crushed between your fingers - which was what I used)
4 teaspoons fresh lemon juice
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
pinch of cayenne pepper

  In a medium mixing bowl, add in all the ingredients.  With an electric mixer on low, mix until everything is smooth and well combined.  Take a sheet of plastic wrap and lay it out.  Spoon the butter into a log shape on the plastic wrap.  Roll up the butter and continue to roll the butter a bit to make the log uniform.  Twist up the ends and stash in the freezer.  It will only take about 20 minutes to firm back up.  Slice off what you need and enjoy!