Seeking Perfection: Fresh Genovese Basil Butter

[Alexandria Profile]

Good Morning,

Does any one here, créate their own Herb Butters ?

Both Genovese Basil and Freshly grown Spearmint are two of my fave ways to produce a fragrant and lovely "compound butter" ..

Something magical seems to happen and they are both wonderful for fresh fish, risotto and even a grilled cheese sándwich or just dipping into some amazingly freshly baked bread from the Bakery ..

And / or for sauté-ing and can be most versatile and prepared with any herb or spices of your choice.

Here goes:

Herb Butter:

1 / 2 Cup loosely packed leaves of choice
250 grams of French butter of Asturias Butter ( or butter of your choice )

1) Pulse the room temperature butter with the herb(s) of choice in a food processor or with a good Stand Up Stick Mixer until well combined and let set in refrig or freezer until firm wrapped in wax paper.

Note: Strain any liquid from the frozen butter and let sit until tender for spreading ..


Have a lovely day ..

[Renee Profile]

The basil butter will be lovely with fish, Member 461. I have made parsley butter in the past to go with fish. Do you ever add a small amount of lemon juice to the butters? I seem to remember doing this when I made parsley butter.

[Alexandria Profile]

Renée,

Thank you for your feed back ..

I have not added lemon to my butter as I drizzle lemon on my fish and chicken breasts ..

However, I shall give it a try ! Thank you for the suggestion ..

Have a lovely day ..

Season: I shall be in Portugal most of July and have been in Portugal all of June !

[Stokey Sue Profile]

I used to make herb butters and freeze them, mainly parsley + garlic,but my cooking style has changed and I don't really use them

Just come back from Campania, the region around Naples in Italy. The basil growing on the roof there was incredible, so strong, almost like a different herb compared to Genovese basil grown here, though home grown is more pungent than supermarket stuff

[Alexandria Profile]

Sue,

Thank you for your feedback ..

Yes the garlic ..


That is what I thoought was missing !


Napoli or Naples: Basil, is quite common for the Pizza Makers and it is quite a bit warmer and sunnier than Liguria ..

The texture is quite different too ..


Have a lovely summer ..