This butter works well on simply cooked vegetables or melted into a baked potato as an easy, mid-week supper. I also like it with grilled sea bass, halibut or on roasted pumpkin and vegetables. The possibilities are endless.
2 large handfuls mixed herbs such as chives, flat-leaf parsley, basil and mint
4 shallots, peeled and finely chopped
The juice of one lemon
2tsp Dijon mustard
250g/8oz unsalted butter, at room temperature
Sea-salt and freshly ground black pepper
Bring a pan of well-salted water to the boil. Add the herbs and shallots and blanch for 2 minutes. Refresh in iced water and gently wring out. Place in a food processor with the lemon juice, mustard and butter and blend. Add as much salt and pepper as you feel is sufficient. Roll the mixture on a sheet of foil and place in the fridge.
I served it here with roasted vegetables and blanched broccoli. Just place a generous dollop onto the hot vegetables and serve as the butter begins to melt.Reuse content