Garden Herb Butter
Classic compound butter brightened with watercress, chervil, parsley, salad burnet, garlic, and shallot.
Ingredients
- 1 bunch watercress
- 1 bunch chervil
- 1 bunch parsley
- 5 leaves salad burnet
- 1 clove garlic
- 1 chopped shallot
- 1 cup butter
- 1 pinch salt
Instructions
- Blanch watercress, chervil, salad burnet, and parsley in boiling water for 30 seconds. Drain and dry thoroughly.
- Pound herbs in a mortar with garlic, shallot, and a pinch of salt until finely broken down.
- Beat in the butter until evenly combined. Chill until firm and use as desired.
