Friday, 30 May 2014

Garlic Herb Butter

Garlic Herb Butter

After The Never-Fail Blender Mayonnaise recipe for newbie's of the culinary world, I bring you a recipe that is simple and yet extremely versatile in its use. From the humble Garlic Bread  to an exotic dish like Chicken Kiev, Garlic Herb Butter is a 'mix' you can incorporate in various dishes. Once again, it’s time to impress your friends and family with your culinary skills and watch them go “ummmm”. ;-)


1 cup butter, softened
¼ cup fresh parsley, finely chopped
½ -1 tablespoon lemon juice, adjust to your preference 
2 clove garlic, chopped to a fine mince
2 green chilies, deseeded and finely chopped
2 fresh red chilies, deseeded and finely chopped
Freshly ground black pepper, to taste


  1. Beat butter until soft and smooth.
  2. Stir in parsley, red chilies, green chilies, pepper powder and garlic.
  3. Add lemon juice to taste.
  4. Cover and refrigerate for at least 30 minutes or up to three days. You can also freeze it up to a week.

Chef Notes:

  1. This recipe can be prepared ahead in time.
  2. You can also shape the butter into logs/rolls; wrap them individually in plastic cling film and freeze them for up to a week. (Posting a pic of the herb butter logs i had made for Chicken Kiev )

  3. I chose parsley as my primary herb but feel free to go with any herb of your choice.
  4. This recipe makes one cup of herb butter.
  5. Please do not butcher the parsley when you chop it. That also goes for mint, coriander and various other herbs that you chop, as and when required for other dishes. 
  6. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

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