Fines Herbes Butter

7 ingredients
2 steps

Ingredients

  • 1 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup each packed stemmed spinach and watercress leaves
  • 2 tablespoons coarsely chopped fresh chives
  • 1 tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination)
  • 1 teaspoon salt
  • 1 teaspoon anchovy paste
  • 1 cup (2 sticks) softened unsalted butter

Directions

  1. 1
    Chop together 1 cup packed fresh flat-leaf parsley leaves, 1/4 cup each packed stemmed spinach and watercress leaves, and 2 tablespoons coarsely chopped fresh chives. Add a tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination) and chop again to blend the flavors. Put in a bowl and mix in 1 teaspoon salt and 1 teaspoon anchovy paste. Add 1 cup (2 sticks) softened unsalted butter until the herbs have been thoroughly blended and the butter is completely green. [
  2. 2
    ]

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