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"Start with the freshest butter you can find. I use unsalted butter because I like to control the amount of salt (if any) in the finished product, and because its flavor is more delicate than that of the heavily salted varieties that are commonly available. Because butter is more perishable when unsalted, I recommend that you keep it frozen until youre ready to use it. "Any herbs or fruits to be used in the butter should be fresh but without excess moisture, which will hasten spoilage. If you are picking fresh herbs for use in butter, wash them in the garden, on the hoof, the day before you cut them. "Choose herbs that complement each other as well as the dish you have in mind..." "I use my food processor for blending herb butters, but you can mix them by hand if the ingredients are thoroughly chopped in advance. Begin with butter at room temperature, and thoroughly blend in the base ingredients - those that are powdery or pasty and others that add color and flavor but little texture. Then add the ingredients that are to be more apparent in the texture, such as herb leaves or olives. "Freshly made herb butter should be refrigerated for at least three hours (overnight is better) to allow the flavors to blend. It can be frozen as long as three months without noticeable loss of flavor. - Serving Suggestions - "Sometimes I pack my butters in ordinary plastic containers such as commercial margarine tubs or freezer containers, but usually I like to do something fancy with them. Here are a few of my favorite ideas." ~ Pack the butter into small plastic molds and freeze them, then pop each out into a plastic bag and keep frozen until served. Melt a molded shape of herb butter over fresh pasta. ~ Roll butter into a fat cylinder, wrap it in plastic wrap, and chill it until solid. Slice off rounds as needed to top vegetables, fish, or bread. ~ Pipe butter florets through a pastry bag fitted with a large star tip onto a cookie sheet, then freeze. ~ Shave off colorful curls of refrigerated herb butter with a butter curler. ~ Make butter balls with a melon baller, then add texture with butter paddles. ~ With a rolling pin, roll the butter out about 1/4 inch thick, then cut various shapes with miniature cookie cutters. Freeze until ready to use. ~ Whip the butter with a hand-held mixer until it is light and fluffy, then pack it in earthenware crocks. (You need a whisk attachment to whip butter in a food processor.) ~ Use herb butter in making pastry crusts; use savory herbs for savory dishes and sweeter herbs (such as lavender and lemon verbena) for pastries. From Lynn Alleys "Herbs in Butter" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pp. 47-48. Posted by Cathy Harned.
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|Serving Size: 1 Info below (0g)|
|Recipe Makes: 1 Info below|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Sugars, other 0g|
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