Green Butter

Let's Cook

1. Step 1.

   Have a bowl of ice water ready. Bring a large saucepan of water to a boil. Place in a fine-mesh sieve: 1 shallot, chopped, or 1 tablespoon chopped onion; 1 tablespoon fresh tarragon leaves; 1 tablespoon fresh chervil leaves; 1 tablespoon fresh parsley leaves

2. Step 2.

   Lower the sieve of shallot and herbs into the water and blanch for 10 seconds. Lift the sieve out of the boiling water and lower it into the ice water. Drain, transfer to a kitchen towel, and pat dry. Pound to a paste in a mortar, or grind to a paste in a small food processor. Gradually blend in: 4 tablespoons (½ stick) butter, softened; Salt to taste

3. Step 3.

   Use immediately or roll, chill, and store as directed.