Garlic and herb butter

Garlic and herb butter

By
From
Becasse
Makes
350 g
Photographer
Steve Brown

When making this butter it is important to purée the herbs first as the heat from the friction of the blades allows the chlorophyll to leach out, resulting in a vibrant green colour.

Ingredients

Quantity Ingredient
250g unsalted butter, diced
12 garlic cloves, roasted and puréed
2 cups flat-leaf parsley leaves, finely chopped
6 leaves tarragon, finely chopped
1 cup finely snipped chives
squeeze lemon juice
fleur de sel
freshly ground white pepper

Method

  1. Put the butter in a mixing bowl and allow to soften at room temperature.
  2. Put the garlic and herbs into a blender with a tablespoon of butter and blitz until the chlorophyll is released from herbs and the mixture turns a vibrant green. Then add the remaining butter and whiz briefly to incorporate.
  3. Add the lemon juice and season. This butter will keep for a week in the refrigerator or a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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