Best Three Herb Butter Recipes

THREE-HERB BUTTER

Three-Herb Butter image

From Fine Cooking Magazine. Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent. The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it. Cook time does not include chill time.

Provided by FrVanilla

Categories < 30 Mins

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1/2 lb unsalted butter, at room temperature
1/2 cup shallot, finely chopped
1/2 cup dry white wine
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh thyme leave, chopped
1/4 cup fresh sage leaf, chopped

Steps:

In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

THREE-HERB BUTTER - RECIPE - FINECOOKING

Three-Herb Butter - Recipe - FineCooking image

Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent.

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1/2 lb. (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz.)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)

Steps:

In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

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