Barbecue season is in full swing! Even if the weather's unpredictable, a versatile herb butter is an essential in any cook's arsenal. This customizable base shines with additions like fresh or smoked chili, sun-dried tomatoes, crispy bacon, or Dijon mustard. Amp it up with plenty of fresh tarragon brined in vinegar for a béarnaise-like flavor. Pair it with steak, fish, chicken, baked potatoes, corn on the cob, or foil-wrapped veggies. Drawing from years of backyard grilling, here's a reliable recipe that elevates everyday dishes.
Ingredients
200 g butter
Juice and grated zest of 1 lemon
1 garlic clove, finely chopped
4 tablespoons chopped herbs (tarragon, parsley, chervil, or your favorites), or more
1/2 teaspoon black pepper
Preparation
Start with cold but pliable butter and whip it with a mixer. Add the lemon juice and zest, beating for 5-10 minutes until light and fluffy. Fold in the pepper, garlic, and herbs until well combined. Scoop onto parchment paper or plastic wrap, roll into a sausage shape, and chill. Slice as needed—it keeps for weeks in the fridge and freezes beautifully.
