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Come mid-summer, area gardeners have fresh herbs to spare. Put some of these fragrant, flavorful leaves to work by folding them into herbed butter. John Ondo, chef and co-owner of Lana Restaurant & Bar, uses a dollop of the stuff to finish grilled steaks. It’s also delicious atop biscuits or veggies. Just note that it’s a finishing element; use it to sauté and you’ll burn the herbs.
❶ Remove one pound of unsalted butter from the refrigerator and bring to room temperature; this should take about one hour.
❷ Assemble the herbs of your choice. Note that additional ingredients such as citrus zest or minced shallots can be added to dial up the flavor. For the herbed butter at Lana, Ondo uses a blend of shallots, thyme, rosemary, chives, parsley, and lemon zest. He also recommends these pairings: tarragon and basil, cilantro and lime zest, and parsley and basil.
❸ Mince the herbs and combine, adjusting the ratios to taste. If you’re using shallots, mince and combine with the herb mixture; if you’re using citrus zest, add your desired amount. Set aside two to three tablespoons of the herb mixture per pound of butter, adjusting to taste.
❹ Combine the herb mixture and the butter using a stand mixer with a paddle attachment.
❺ Form the butter into a log and wrap in parchment paper. Refrigerate and serve as desired.