On the culinary herblist, Nov98,
>I've never tasted a butter flavored too strongly with herbs, but that is just my taste buds speaking.
You haven't done chive butter. Gah!
A light herb butter
1 part butter (room temp)
1 part oil (room temp)
up to 5 parts water (room temp)
herbs to taste
Mix herb and butter, add oil, dribble in water as you would oil into a mayonnaise. I use one of those mixer sticks for this - zzzzzzzt. If you add all your water at once it won't mix, but it'll sure splash a lot. The result will keep for a week in your fridge, so you freeze what you can't use immediately.
Herbs to try:
- lovage (Levisticum officinale / Ligusticum levisticum)
- black currant leaves (Ribes nigrum) (no, other species of Ribes won't do, and you know you have the right one if you have fragrant leaves)
- dill (just a little bit at first, please)