Flavored Butters by Lucy Vaserfirer

Author:Lucy Vaserfirer
Language: eng
Format: epub
Publisher: Harvard Common Press

VARIATION

Radish-Herb Butter: Blend in 2 tablespoons minced fresh tender herbs such as chives, flat-leaf parsley, chervil, dill, basil, and/or mint.

Goat Cheese and Sun-Dried Tomato Butter

MAKES 8 SERVINGS

trip to sunny Provence inspired this butter. It makes a vibrant sauce for chicken, fish, and pasta dishes, and it can also be used as a spread for steak sandwiches. Consider trying goat’s milk butter instead of cow’s milk butter in this recipe.

8 sun-dried tomato halves

8 tablespoons (1 stick) unsalted butter or goat's milk butter, softened

3 ounces fresh chèvre

1 garlic clove, grated on a Microplane

½ teaspoon herbes de Provence (see Source Guide, [>])

¼ teaspoon kosher salt, or to taste

Generous pinch of freshly ground black pepper

Place the sun-dried tomatoes in a bowl, add enough boiling water to cover, and let soak for 10 to 12 minutes, or until rehydrated. Transfer the tomatoes to a paper towel–lined plate and drain for about a minute.

Combine the tomatoes, butter, chèvre, garlic, herbes de Provence, salt, and pepper in a food processor and pulse until smooth. Form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see [>]).

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