Buttery Herb Spread (Print Version)
# Ingredients:
01 -
¼ teaspoon kosher salt
02 -
1 tablespoon fresh parsley, chopped
03 -
⅛ teaspoon crushed red pepper flakes
04 -
2 teaspoons fresh thyme
05 -
⅛ teaspoon cayenne pepper
06 -
1 tablespoon coarse Dijon mustard
07 -
½ teaspoon paprika
08 -
2 teaspoons garlic, minced
09 -
113 g unsalted butter, softened
10 -
1 teaspoon lemon juice
11 -
⅛ teaspoon pepper
12 -
1 tablespoon fresh chives, chopped
# Instructions:
01 -
Grab a medium bowl and toss in the softened butter, Dijon mustard, parsley, chives, lemon juice, kosher salt, garlic, thyme, paprika, cayenne, crushed red pepper flakes, and pepper. Stir it all together until completely blended. You’ll get about ⅔ cup of flavorful butter. A food processor can make the mixing easier if you want.
02 -
Place all the butter onto some plastic wrap. Shape it into a log while wrapping it up tightly. Twist the ends of the plastic to close it off, then pop it in the fridge for at least 2 hours or leave it overnight until it’s set.
03 -
If you’re making a dip, toss the butter into a microwave-safe bowl and heat it in short bursts of 20 seconds. Stir in between until everything’s liquefied.
04 -
Stick the butter or melted version in an airtight container and store it in the fridge. It’ll stay good for up to 5 days.