HOMEGROWN HERB BUTTERS
There are some things – souffle´s, flambe´ed creˆpes and bombe Alaska – that are best left to restaurants, but herb butter isn’t one of them. Not only does it look flash and ooze flavour, it’s easy to make and melt over a sizzling steak or spread on bread straight out of the oven.
Perennial herbs to mix into butter include rosemary, parsley, thyme and sage (not too much as its flavour overpowers all other herbs). Add a clove of freshly crushed garlic, chilli powder for a kick, or dried tarragon or marjoram if these herbs are more to your taste.
Harvest winter herbs on a dry day, or cut and pop them in a glass of water indoors overnight until the foliage dries out. Otherwise you’ll get pockets of moisture in the butter.
Soften a block of good quality butter to room temperature on your kitchen bench, then finely chop your choice of herbs with a sharp knife or old-fashioned herb roller. Mix the cut herbs into the butter, fashion it into a log and chill in the fridge.