A tasty Sorrel and Chive Herb Butter which can be used to enhance the flavour of pasta and cooked fish and meat.
- 3 to 4 sorrel leaves
- Around 10 chive stems
- 100 g salted butter (ideally, room temperature)
- 1 clove of garlic
- Black pepper to taste
- Finely chop the sorrel and chives. Either chop the garlic clove finely or squeeze through a garlic press
- Mash up the butter and incorporate the chopped herbs, garlic and black pepper. This is much easier to do if you have left the butter out of the fridge for half an hour or so.
- Shape the herby butter as you wish. I generally roll it into a sausage shape. Then, when you want to use the butter, you can easily cut it into discs. Sometimes, I get fancy and use cookie cutters to shape it into hearts or other shapes.
- Put the Sorrel and Chive Herb Butter into the fridge, wrapped in cling-film, until you wish to use it. It will keep in the fridge for around two weeks and can also be frozen if you wish to keep it for longer as it will last for around three months in the freezer.
There are so many uses for Sorrel and Chive Herb Butter – it adds zest and flavour to a great many dishes – but some of my favourites are as follows:
- Add on top of grilled meat or fish just prior to serving. It will melt and release all its butter flavour. I think Sorrel and Chive Herb Butter is particularly good with grilled chicken and with grilled salmon or lemon sole.
- Stir into cooked pasta to make a quick and tasty supper – see my recipe for Prawn Pasta with Sorrel and Chive Herb Butter. Or you could add some steamed vegetables – courgettes or peas are a good choice – or other sea-food such as scallops.
- Spread on some crusty bread and just eat it as it is or add some tangy cheese.
Keywords: sorrel butter, chive butter