Herb butters

Hello food lovers!

This week, I'm sharing various herb butters shaped in the pretty Micro moulds by Silikomart.

You can spread them on crackers or bread for appetizers or serve them alongside your meats and fish.

Here is the list of ingredients to make these different butters.

For about 35 lemon butters:

- 125gr softened butter

- 1 lemon

- 5gr chives

- 1/2 tsp salt

- 5 turns of the pepper mill

- 2 tbsp lemon olive oil

For about 20 garlic butters:

- 125gr softened butter

- 2 garlic cloves

- 5gr parsley

- 5gr chives

- 1/2 tsp salt

- 5 turns of the pepper mill

For about 25 parsley and truffle oil butters:

- 125gr softened butter

- 5gr parsley

- 1/2 tsp salt

- 5 turns of the pepper mill

- Truffle oil

Lemon butters

In a large bowl, add 125gr of softened butter and using measuring spoons, add 1/2 tsp of salt.

Add 5 turns of the pepper mill.

Zest 1 lemon using the microplane grater. This grater is great, I use it very often to grate/zest my ingredients.

Add 2 tbsp of lemon-flavoured olive oil.

Using a whisk, whip everything for about 10 minutes at maximum speed.

Our butter has whipped up nicely.

Add 5gr of chives. For this recipe, I used pre-chopped chives.

You can also use chive stalks and chop them yourself.

Using a spatula, mix everything well so that the chives are evenly distributed throughout the butter.

Once your mixture is well combined, transfer it into a piping bag.

Handy tip: use a pitcher to fill the piping bag neatly.

For this type of butter, I chose to use the Micro Stone 5 mould.

Place the mould on a perforated tray so you can move it easily.

Cut the tip of the piping bag and fill each cavity with lemon butter.

Using an offset spatula, smooth the little butters.

Place the tray in the freezer for about 2 hours so the butters set properly.

After 2 hours, unmould them onto baking paper.

You can make them ahead of time, unmould them and store them in a sealed container in the freezer. That way you'll always have some on hand! :o)

Garlic butters

As a second recipe, here is a traditional garlic butter.

In a bowl, add 125gr of softened butter and 1/2 tsp of salt.

Add 5 turns of the pepper mill.

Using a whisk, whip everything for about 10 minutes at maximum speed.

Meanwhile, let's prepare the herbs and garlic.

As with the previous recipe, I used pre-chopped chives, you will need 5gr.

Also chop 5gr of parsley and add it to the chives.

Take 2 garlic cloves.

Peel them and remove the germ.

Crush them through a garlic press and add to the herbs.

Our butter has whipped up nicely, now we'll add the herbs and garlic.

Mix everything well using a spatula.

Fill the piping bag with the butter.

For this recipe, I used the Quenelle 10 mould.

Place the mould on a perforated tray.

Cut the tip of the piping bag and fill each cavity with garlic butter.

Using an offset spatula, smooth the little butters to remove any excess and get nice, smooth results.

Place the tray in the freezer for about 2 hours so the butters set properly.

After 2 hours, unmould them onto baking paper.

You can make them ahead of time, unmould them and store them in a sealed container.

Truffle oil butters

Let's move on to the last variation.

For this one, I chose to add a touch of originality with truffle oil.

In a bowl, add 125gr of softened butter and 1/2 tsp of salt.

Add 5 turns of the pepper mill.

Using a whisk, whip everything for about 10 minutes at maximum speed.

Meanwhile, finely chop 5gr of parsley.

Our butter has whipped up nicely.

Add the parsley and mix using a spatula.

Transfer the butter-parsley mixture into a piping bag.

As with the previous recipes, use a pitcher to fill the piping bag neatly.

I chose the Micro Savarin 5 mould so I could later fill the small cavities of the mould.

To move the little butters around easily, place the mould on a perforated tray.

Cut the tip of the piping bag and fill each cavity with the butter.

Using an offset spatula, smooth the little butters.

Place the tray in the freezer for about 2 hours so the butters set properly.

Once they have set, unmould them onto baking paper.

To flavour these little butters, use truffle-flavoured olive oil.

Fill a pipette with truffle oil. For this, I used the cupcake decoration pipettes to neatly fill the small cavities of the savarin moulds.

Fill each of the small cavities with truffle oil.

You can make them ahead of time, unmould them, fill them with oil and then freeze them in a sealed container.

There you have it, 3 different herb butter recipes.

They will keep for about 2 months in a sealed container in the freezer or 2 days in the fridge.

Take them out of the freezer about 1 hour before serving and keep them in the fridge until ready to serve.

I hope you enjoy these recipes. :o)

Have a wonderful Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.