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You can make these fabulous butters and freeze them to
have on hand. Just thaw and slice over just cooked meats and vegetables. These are some of the
best ways to make your sauted steaks and vegetables really special, and it couldn't be easier.
I have a pretty standard recipe for savory herb butters.
You have to try these, they're worth the .. 5 minutes of work!
Base for herb butters:
1/4 cup dry white wine
1 tablespoon shallots, minced
1/4 teaspoon dried herb of your choice
6 tablespoons room temperature butter
1 tablespoon fresh herb of your choice
Add the wine, shallots, and dried herb to a small saucepan and boil for about 5 - 10 minutes, until the pan is dry. Watch it toward the end. Swirl the pan a bit, it will still bubble up with some moisture. When there is next to none or none,
scoop out the remains and let cool completely at room temperature. (This won't take long).
Then just mash the butter and fresh herb into that mixture, spoon it into a heap on a sheet of plastic wrap, and
tightly but lightly roll it into a cylinder about 1 inch or so around and about 6 inches long. Twist the ends, and wrap that log
of plastic wrapped herb butter in foil. Seal well and freeze.
Try using dried and fresh tarragon for a great Bernaise type butter to use on grilled or broiled steaks. Delish!