Herby Butter

Cooking time
Serves8 people
Herby Butter

Three ways with steak… We’ve come up with easy three ways to jazz up your steak. You can find the other two here: Chimichurri and Creamy Mushroom & Tarragon Sauce Nothing dresses a steak up better than herby butter. It also works beautifully with white fish.


  • 1 block of unsalted butter, softened
  • 2 shallots, finely chopped
  • A handful of flat leaf parsley
  • A handful of tarragon, chopped
  • A handful of chives, chopped
  • A handful of chervil, chopped
  • 2 cloves of garlic, crushed
  • Sea salt and freshly ground black pepper

*You can use any combination of herbs you fancy, have fun experimenting with your favourites.

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1. Pop your softened butter into a large bowl. Add your shallots, herbs, garlic and a pinch of salt and pepper. Mix (you might need to use your hands). Shape into a ball.
2. Drop your butter ball into the middle of a large sheet of greaseproof paper. Wrap the paper lengthways around the butter and gently roll into a sausage shape. Twist the ends of the paper to resemble a cracker. You can pop the butter in the freezer for around 3 months and slice a circle off whenever you need it.
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