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Herbed Butter

Use this compound butter when making our Corn on the Cob with Herbed Butter.

  • Yield: Makes 1/2 pound

Source: Martha Stewart Living, July/August 1999


  • 1/2 pound (2 sticks) unsalted sweet butter, room temperature
  • 1/4 cup fresh chopped herbs such as parsley, cilantro, and basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  1. Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.

  2. Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.

Cook's Notes

Molding butter into a long, flat rectangle makes it perfect for rolling and buttering corn on the cob. As a substitute for fresh herbs, try about 1 1/2 tablespoons lemon zest or 1/2 tablespoon freshly grated nutmeg.

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