Versatile Herb Butter ( by Annette)
Recipe: #10288
August 11, 2013
Categories: Sauce, Butter Sauces, Christmas, Fathers Day, New Years, Sunday Dinner, Thanksgiving, Wine, Herbs, Butter/Margarine, more
"This herb butter is great on shrimp, scallops, escargot, lobster and even on medallions of pork tenderloin. You can see why it is called versatile! Stored in the fridge this herb butter is good for a month. A handy way to keep it is to place 3 tablespoons in each cube of an ice cube tray and freeze the cubes in a zip lock bag until you want some."
Original is 12-14 servings
Ingredients
Nutritional
- Serving Size: 1 (74.5 g)
- Calories 300.2
- Total Fat - 30.9 g
- Saturated Fat - 19.5 g
- Cholesterol - 81.3 mg
- Sodium - 309.9 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.4 g
- Sugars - 0.9 g
- Protein - 1.5 g
- Calcium - 34.5 mg
- Iron - 1.1 mg
- Vitamin C - 14.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a mixing bowl combine butter. worchestershire, lemon juice and paprika (do not soften the butter)
Step 2
Mix by hand until most of the liquid ingredients have been absorbed by the butter.
Step 3
Using a mixer whip until the butter is fluffy.
Step 4
Add garlic, ginger & white wine,
Step 5
Finally add the Classique Herb Seasoning Mix thouroughly
Step 6
Place in a container and store in the fridge or freeze in ice cube trays
Tips
No special items needed.
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