If I have too much fresh herbs in the fridge I love to make herb butter. Use it on top of grilled chicken, fish or meat, on roasted vegetables or simply on good bread as part of an afternoon apéro. I`ve made a version with coriander, fish sauce and capers, but the fun thing about herb butter is that…
Make sure to use soft, room tempered, preferably normally salted butter. If you are working with unsalted butter, make sure to add extra salt.
2
Rinse the coriander and dry well. Here you can use the stems too, they taste just as good as the leaves.
3
Add all the ingredients to a container that fits the immersion blender. I like to roughly chop the coriander and to grate the garlic in order to easier mix the ingredients.
4
Blend with immersion blender until the mixture is smooth. I usually dip the tip of the immersion blender in boiling water before using in order to prevent the butter from sticking. Taste the butter and make sure it has enough salt and acidity.
5
If you wish to whisk the butter swap the immersion blender with a hand mixer and whisk until the butter is fluffy.
6
Serve immediately or place in the fridge. The butter can also be wrapped in cling film and frozen.
