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An Exclusive Jekka McVicar VMH Recipe: Garlic Herb Butter
This delectable summer recipe is crafted by Riverstone partner Jekka McVicar VMH (AKA the Queen of Herbs), and our neighbourhood restaurant and bar. The recipe uses hand-picked herbs from Riverstone's abundant herb gardens, personally curated by Jekka herself. You can store this butter in the fridge or freezer and use it as required. Great for garnishing steaks, chicken Kiev, and fish dishes, or used for homemade garlic bread.
Ingredients
120g unsalted butter, room temperature
1 tbsp olive oil
2 cloves garlic, micro planed
Zest from 1 small lemon
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh rosemary, finely chopped
1 tsp kosher salt
Method
- Place 120g of room-temperature butter into a mixing bowl.
- Mix the herbs, olive oil, lemon zest and salt into the softened butter using the back side of a fork until thoroughly incorporated.
- Scrape the herb butter onto plastic wrap or parchment paper.
- Then, form the compound herb butter into a log, twisting the ends to seal.
- Refrigerate the butter until it is firm and can be sliced or scooped.
