Ingredients
- Makes 300g
- This butter will keep in the fridge for 2 weeks or up to 3 months in the freezer.
- 250g unsalted butter, at room temperature
- 1 Tbsp smoked paprika (pimento)
- 1 tsp cayenne pepper
- 1 Tbsp chopped coriander or dill
- 1 Tbsp chopped flat-leaf parsley
HERB BUTTER
Method
- Beat the butter in an electric mixer for 10 minutes until very pale and fluffy
- Add remaining ingredients with 1 teaspoon salt and 1/2 tsp freshly ground black pepper, then mix well to combine
- Tip the flavoured butter onto a large piece of plastic wrap and roll to form a log
- Twist the ends securely and chill for at least 4 hours or until required
Comments
Thanks to JANEFIELD PAEONIES AND HYDROPONICS for providing the dill used in the demonstration
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