This simple blend of high-quality butter and fresh fines herbes goes with everything. You can even use it to butter good bread. I especially like it on vegetables and fish.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
10 tablespoons unsalted butter, preferably cultured, at room temperature
Grated zest of 2 lemons
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh chervil leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 tablespoon minced fresh chives
1 teaspoon Maldon salt or other flaky sea salt
Preparation
In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended. Transfer to a sheet of plastic wrap and form into a log. Wrap tightly and refrigerate until firm. The butter can be refrigerated for up to 1 week.
Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.
Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
