Chill: 1 hour
2, 1 cup servings
Appetizers & Snacks
This fresh, herb-infused butter is perfect with pasta, potatoes or even on top of a juicy steak.
Reynolds Kitchens® Unbleached Compostable Parchment Paper is perfect for this recipe.
It is completely chlorine free, made with 75% unbleached fibres, fully compostable and responsibly sourced (FSC® certified). The paper is created 12” wide, hence no trimming required and no waste*.
This oven safe, non-stick parchment paper is ideal for all your baking needs.
* When using a standard 12” baking sheet.
1lb unsalted butter, softened
1/4 cup chopped parsley
1/4 cup chopped basil
2 tablespoons chopped chives
2 tablespoons chopped shallot
1 tablespoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
Reynolds Kitchens® Unbleached Parchment Paper (or Reynolds Kitchens® Parchment Paper with SmartGrid®)
Step 1COMBINE all ingredients in a large bowl. Using a rubber spatula, fold the mixture until fully combined.
Step 2DIVIDE butter in half, and then transfer each to a sheet of Reynolds Kitchens® Unbleached Parchment Paper. Roll into a tube-like shape and twist each of the ends.
Step 3REFRIGERATE until firm, about one hour.