Best 20 Herbed Butter Recipes

SOLE IN HERBED BUTTER

Steps:

• In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

ZUCCHINI RIBBONS WITH HERBED BUTTER

Steps:

• Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
• Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

SCALLOPS WITH HERBED BROWN BUTTER

Steps:

• Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

CLASSIC DELMONICO STEAK (WITH HERBED BUTTER)

Steps:

• 1. HERBED BUTTER: In a small bowl, combine the butter, garlic, lemon juice and parsley, and mix thoroughly. Form butter into a log shape and wrap in a sheet of waxed paper, and chill the herbed butter for at least an hour to allow the flavors to combine. (You can keep the butter chilled and slice off pieces as needed.)
• 2. STEAKS: Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
• 3. Preheat a cast-iron skillet over medium heat. Once it's heated, turn the heat to low. Sear the steaks 3-5 minutes each side.
• 4. Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
• 5. Remove the steak from the skillet and allow it to rest 10 minutes.
• 6. While the steaks are resting, slice off two pieces of the herbed butter, and let one slice of herbed butter slowly melt on top of each steak. Serve hot.

GRILLED SALMON WITH HERBED BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F. Preheat a grill to high heat.
• To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
• Transfer to a warmed platter and brush with Herbed Butter Sauce.
• To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
• Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
• Reserve warm.

PORTERHOUSE STEAK WITH HERBED BUTTER

Steps:

• Make the herbed butter:
• In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
• Cook the steak:
• Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
• Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
• Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
• To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.

HERBED SPAETZLE IN BROWN BUTTER

Steps:

• Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
• Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
• Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
• Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.

BROCCOLI IN HERBED BUTTER

Steps:

• Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.

CORN ON THE COB WITH HERBED BUTTER

Steps:

• Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.

HERBED BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Steps:

• For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
• Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
• For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
• Season both sides of the steak well with the chopped rosemary and some salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
• For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
• When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

WHITE FISH IN HERBED BUTTER

Steps:

• Mix all but fish in small bowl.
• Heat skillet; add butter mixture.
• Add fish and saute for about 6-7 minutes on each side.
• Garnish with lemon wedges.

HERBED BUTTER

Steps:

• Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.
• Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.

ARTICHOKE BOTTOMS WITH SHRIMP, LEMON BUTTER AND HERBED BREADCRUMBS

Steps:

• Make the breadcrumbs Heat the oil in a 10-inch skillet over medium heat. Add the parsley, thyme, and garlic. Cook, stirring, until fragrant, about 1 minute. Add the breadcrumbs and increase the heat to medium high. Cook, stirring, until the breadcrumbs are golden-brown and crisp, about 5 minutes. Immediately transfer to a bowl lined with paper towels. (The crumbs may be made up to 1 day ahead; cool and store in an airtight container at room temperature.) Prepare the artichokes and shrimp Position a rack in the center of the oven and heat the oven to 400°F. In a 3- to 4-quart saucepan, bring 4 cups of water to a boil over high heat. Add 2 Tbs. salt, drop the artichokes in, and cook until tender, about 10 minutes. Remove from the water with a slotted spoon. Spread out on a clean cloth to cool and dry. Heat a 10- to 11-inch cast-iron skillet over high heat. In a large bowl, toss the shrimp with 1 Tbs. of the olive oil, the cayenne, a pinch of salt, and a few grinds of pepper. Working in two batches, sear the shrimp in the hot pan, turning once, until lightly browned on the edges and opaque throughout, 1 to 2 minutes per side. Transfer each batch of shrimp to a medium bowl. In a small saucepan, gently melt the butter over low heat. When the butter is just starting to foam, add 2 Tbs. of the chopped parsley.Let the parsley sizzle in the butter for 1 or 2 minutes and then whisk in the lemon juice. Add the butter mixture to the bowl with the shrimp and toss. Oil an 8x10-inch baking dish with the remaining 1/2 Tbs. oil and arrange the artichoke bottoms stem side down in the dish. Season with salt and pepper. Pile 5 to 6 shrimp in the center of each artichoke bottom, including some but not all of the butter. Top with the breadcrumbs and drizzle the remaining butter and the shrimp juices over the top. Sprinkle with the remaining 1 Tbs. parsley and bake until heated through, about 10 minutes. Serve immediately.

HERBED SPAGHETTI WITH BUTTER

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Stir in butter, lemon zest, juice, and herbs; season with salt and pepper. Add some of the reserved pasta water to adjust consistency, if needed. Serve.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE

Steps:

• For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
• For the steaks: Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
• For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
• For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

HERBED BUTTER RIB EYE STEAKS

Steps:

• In a small bowl, combine butter, garlic, lemon juice and parsley.
• Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
• Preheat grill.
• Mix onion powder, salt and pepper together and sprinkle on each side.
• Place steak on grill and cook for about 7 minutes.
• Turn the steaks over and place a 1/4" pat of the butter on each steak.
• Cook for another 7 to 9 minutes for medium rare or until done as desired.
• Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
• Store the rest of the herbed butter in refrigerator.

NEW YORK STRIP ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER

Steps:

• Pat roast dry and rub all over with 1 tsp. salt; set aside.
• Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
• Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
• Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
• Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
• Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Steps:

• In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.