Cooking in San Jose means that a variety of herbs are accessible year round. But what to do with such an abundance of herbaceous goodness? Try your hand at a smooth, leaf-free herb butter. Rosemary is a hearty herb that grows like weeds in the area (it literally grows in the parking lot of Trader Joe’s), it’s a good herb to start with (no one likes to get rosemary stuck in their teeth) but you could use any herb. This is THE BEST way I know to extract all that you can from your herbs:
The Wooden Table Herb Butter
1 oz. rosemary (or any herb of your liking)
1 lb. butter (the higher in fat content the better)
3 qts. cold water
- Process rosemary removing all stems and sticks (only leaves should remain)
- Finely chop or grind rosemary until grainy but not pasty
- In a large pot combine rosemary and cold water (I know it’s unorthodox but just follow me on this)
- Place pot on high heat until it reaches a boil
- Reduce heat until simmering
- Simmer for 1 hour
- Add the butter and return to a simmer
- Simmer for 1 hour
- Allow mixture to cool (I use a metal bowl sitting in an ice bath to cool the mixture)
- Bring the mixture to a second simmer
- Strain mixture into a container and allow to cool
- When no longer steaming, place in refrigerator
- Cool for at least 4 hours (overnight is better)
- The butter will rise to the top and form a cap of butter that has absorbed all of that good herbiness
- Harvest, pat dry with paper towels, and wrap in wax paper for storage
Spread a pat of this butter on some nice rye with a touch of sea salt or even try it in something sweet. At The Wooden Table we like to use it in our lemon bars. Enjoy!