Provençal Butter

provencal butter 2

I make this butter often, because it is amazing melted over hot roasted potatoes and/or steak. Leave a roll in the refrigerator and slice a few medallions for the occasions when you need a touch of decadence for those roasted potatoes, crispy russet fries, or steak.

from: Barefoot Contessa Back To Basics

1 large garlic clove, minced
1 teaspoon capers, drained
2 tablespoons minced chives
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
6 tablespoons (3/4 stick) salted butter, at room temperature
½ teaspoon herbes de Provence

In a food processor, process the garlic, capers, chives, thyme, zest, and black pepper. Add the butter and pulse to combine. Scoop out onto a sheet of parchment or wax paper and form into a rough log shape. Roll up the parchment and twist the ends. Store in the refrigerator until firm.

When firm, slice the butter into rounds and serve on top of hot roasted potatoes, steak, crusty French bread, etc.

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