Herbed butter with Fresh & Zesty Cornish Sea Salt
This herbed butter is a fridge must-have! Melt on chicken, steak, fish, potatoes, over green veges - the possibilites are endless.
Ingredients
Method
Ingredients
- 250g unsalted butter, room temperature
- 25g or small bunch of tarragon, finely chopped
- 25g or small bunch of dill, finely chopped
- 25g or small bunch of parsley, finely chopped
- 3 tbs Fresh & Zesty Cornish Sea Salt
Method
- In a bowl mash down the butter so it’s completely pliable.
- Add all the herbs and the fresh and zesty seasoning and mix well until all herbs and salt is evenly distributed throughout the butter.
- Turn the butter out onto some greaseproof paper and make it into a sausage shape.
- Tightly roll the greaseproof paper over the butter, getting it tighter and tighter as you roll. Then twist either end of the greaseproof so you have a tight even sausage shape.
- Refrigerate or freeze
When using, slice off the desired amount frozen or fresh for the easiest kick of flavour.
Melt on chicken, steak, most fish, potatoes, melted over green veg. Thrown in a frying pan to finish some fried mushrooms or stir fry. Melt on some ravioli or gnocchi for an indulgent finish.