GREEN BUTTER
About ⅔ cup
Use for broiled fish, steamed vegetables, or chicken, or to give white or cream sauces a light green color and some added zing.
Have a bowl of ice water ready. Bring a large saucepan of water to a boil. Place in a fine-mesh sieve:
- 1 shallot, chopped, or 1 tablespoon chopped onion
- 1 tablespoon fresh tarragon leaves
- 1 tablespoon fresh chervil leaves
- 1 tablespoon fresh parsley leaves
Lower the sieve of shallot and herbs into the water and blanch for 10 seconds. Lift the sieve out of the boiling water and lower it into the ice water. Drain, transfer to a kitchen towel, and pat dry. Pound to a paste in a mortar, or grind to a paste in a small food processor. Gradually blend in:
- 4 tablespoons (½ stick) butter, softened
- Salt to taste
Use immediately or roll, chill, and store as directed.