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Herb Butter

Virtually any herb can be chopped and added to butter for a great flavour resource. Any herb on its own can go in, or try mixing and matching. Remember, “what grows together goes together”, so spring herbs such as tarragon, mint and chives can be blended, while oregano and basil are a natural summer match, and autumn herbs like rosemary and sage are tasty together. For blending flavours try these examples:



  • 1.

    Pulse butter with chopped herbs in a food processor. Spoon butter onto a sheet of plastic wrap, roll into a log and chill or freeze. Alternately, spoon butter into the muffin cups of a silicone mini muffin tin and pop out once chilled.

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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Herb Butter.


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