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Herb Butter

Herb butter in a silver dish
Photo Credit
Jennifer Keating
The Editors
Yield
Makes 1 pound butter.
Category
Dips and Spreads
Course
Side Dishes
Preparation Method
No Cook
Sources
Best Recipes from New England Inns
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Herb butter is a delicious and zesty condiment that adds flavor to vegetables, cooked steak (melt a pat on top!), hot biscuits, and sandwiches. It freezes and stores well, too—consider making a batch at the end of the season to preserve your herbs before the first frost hits.

Courtesy of The Woodbox Inn, Nantucket, Massachusetts

Check this out for more great ways to use fresh herbs in your daily cooking.

Ingredients
1 pound butter, softened
1 clove garlic, chopped
1 shallot, chopped
1/2 tube (1.6 ounces) anchovy paste
1/2 bunch parsley, chopped
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped thyme
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
Instructions
  1. Beat the butter until fluffy, then add the remaining ingredients. 
  2. Form into a log on aluminum foil. 
  3. Roll foil, twisting the ends. 
  4. Freeze, then slice as needed.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Kitty Crowe (not verified)

6 years 9 months ago

I am allergic to any and all fish and seafood. I am looking for a non-fish/seafood alternative ingredient to use in place of anchovy paste. It is my understanding that anchovy paste is used as much for the saltiness it adds as for the flavour.