Spiced Butter

Spiced Butter
Spiced Butter
The labor is minimal: Soften the butter and mix in herbs and spices, then chill. But it pays off in so many ways — the butter provides a richness to the pan sauce for the filet mignon and an exotic finishing for the accompanying artichokes and haricots verts.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
Citrus Herb Freeze/Chill Chill Gourmet
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • an electric coffee/spice grinder
  • Carbohydrate 1 g(0%)
  • Cholesterol 76 mg(25%)
  • Fat 29 g(45%)
  • Fiber 0 g(2%)
  • Protein 1 g(1%)
  • Saturated Fat 18 g(91%)
  • Sodium 98 mg(4%)
  • Calories 259

Preparation Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour. Cooks' note:Butter can be chilled, wrapped well, up to 1 day.

Preparation Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour. Cooks' note:Butter can be chilled, wrapped well, up to 1 day.