Herb Butter

You can serve this with chops, steaks or fish or simply swirl it around some hot cooked vegetables such as carrots, new potatoes, courgettes or cauliflower. You could also stir some into a vegetable soup or a sauce at the last minute.

Serves 6

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.

Herb Butter
 6 oz (175 g) butter, at room temperature
 4 tablespoons fresh chopped parsley
 1½ tablespoons snipped chives
 1 teaspoon fresh chopped tarragon or thyme
 1 large clove garlic, crushed
 1 dessertspoon lemon juice
 salt and freshly milled black pepper


Combine all the above ingredients together. Store, covered with foil, in the fridge in small 2 oz (50 g) portions.

This can also be a good way of storing fresh herbs if you have a freezer (or a four-star freezing compartment).

Print Page