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Herb Butter

Herb butter in a silver dish
Photo Credit
Jennifer Keating
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 1 pound butter.
Category
Dips and Spreads
Course
Side Dishes
Preparation Method
No Cook
Sources
Best Recipes from New England Inns

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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Kitty Crowe</span> Tue, 09/18/2018 - 12:22
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.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/18/2018 - 15:49

Hi, Kitty. You can try substituting with chopped Kalamata olives or capers.