Herbed Butter

I hadn’t managed to use two weeks’ worth of fresh dill from my Local Box, so today I preserved a bunch in butter. You can apply this technique to any herb by mixing it with softened butter, some kind of acid (vinegar, wine, or lemon juice and zest), and garlic or shallot for zing. Got an idea which acid I used? Local Box Meyer lemon, of course. I mixed 1/2 cup softened butter with a bunch of dill (rinsed, spun dry, and chopped), the zest of one Meyer lemon and half of its juice, and two medium-sized cloves’ worth of pressed garlic. I seasoned with salt and pepper and scooped the mixture into a refrigerator storage container. Some great uses for herbed butter:

  • a topping for steamed Local Box veggies, like zucchini and green beans
  • a flavorful finish to a baked red potato for a quick lunch
  • a dollop atop a grass-fed steak, à la française
  • a smear over crusty bread before toasting in the oven
  • an easy mix-in for a weeknight pasta with veggies

Butter lasts a long time in the refrigerator, even with seasonings mixed in. But you can freeze it, too, for even longer keeping. The editors at Gourmet magazine recommend dollopping it onto parchment, rolling it into a log, then freezing. You can serve up neat rounds if you take this approach.

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2 responses to “Herbed Butter

  1. Pingback: Local Box, 11.05.2008 « Eating Out of the (Local) Box

  2. Pingback: Local Box, 11.05.2008 | Eating Out of the Local Box

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