the Sage Test Kitchen

Test Essential Herb and Garlic Butter

Name: Test Essential Herb and Garlic Butter
Cook time: 900 s
Total time: 3600 s
Yield: Makes 250g
Ingredients: 30 g flat-leaf parsley leaves; 30 g tarragon leaves; 30 g chives; 2 cloves garlic - peeled; 1 tsp coarse salt; 230 g unsalted butter - chopped, at room temperature; 2 tsp fresh lemon juice

You’ll want to make this in a triple batch, so all those potatoes, sizzling steaks and warm bread rolls don’t get lonely. Crazy flavoursome with bright fragrant herbs and lots of garlic…is that spaghetti calling from the kitchen?

the Paradice™ 9

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1 hr total time

15 mins active time

Easy

Makes 250g

Ingredients

Measurements:

30 g flat-leaf parsley leaves
30 g tarragon leaves
30 g chives
2 cloves garlic
peeled
1 tsp coarse salt
230 g unsalted butter
chopped, at room temperature
2 tsp fresh lemon juice

Instructions

1
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the parsley, tarragon, chives, garlic and salt and process until finely chopped, scraping down the side occasionally.
2
Add the butter and lemon juice and process until well combined, scraping down the side occasionally.
3
Place a large piece of plastic wrap on the bench top and spoon the butter mixture in the centre. Wrap the butter in the plastic wrap and roll into a log, approximately 2.5cm in diameter. Place in the freezer for 45 minutes to chill.
Tip: Butter can be stored in the freezer for up to 1 month.
4
Your herby garlic goodness is wrapped, rolled and ready to go. You’ll want to add it to everything, but start with a charred steak, fluffy mash or grilled prawns, stuffed mushrooms, baked fish or roasted vegies! Ya’ll know everything’ is better with garlic butter.