Wednesday, February 20, 2013

Recipe: Herb Butter

From The Cook's Illustrated Cookbook, 2011, page 380,  in the recipe for "Steak Frites" and appearing in Cook's Illustrated in January 2007. Prepared for dinner on Sunday, August 26, 2012. 
Makes ¼ cup, enough for 2 one-pound rib-eye steaks and 2 large baked potatoes.


 4 tablespoons unsalted butter
½ shallot
fresh parsley
fresh chives
1 garlic clove
¼ teaspoon salt
¼ teaspoon pepper


  1. Remove the butter from the refrigerator to soften at room temperature.
  2. Mince the shallot and garlic.
  3. Mince the fresh parsley and fresh cloves, making 1 tablespoon of each.
  4. Combine all ingredients in a bowl.
Minced shallots, garlic, chives, and parsley and mixed with softened butter, some salt, and pepper.

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