I like to keep herb butter on hand. It is useful in a lot of recipes, and if you already have some in the freezer, that’s just one less step in the preparation. You can use it to Roast a chicken, Place a pat on a resting steak, Add to sauces as a finisher, the possibilities are numerous. I myself like to use Fines Herbs, it is the classic French combination usually consisting of Parsley, Chives, Tarragon, and Chervil. You can get it dried but I recommend using fresh.
As for the ratio, I don’t really use one. What you want is a well packed cup of the combination of leaves. You can chop these up in a food processor, but I just use my trusty chef’s knife. To me it’s just more satisfying in the creation process. While you are harvesting the leaves and chopping them up make sure you have a stick of unsalted butter sitting out and softening. Now mince one good sized clove of garlic, and mix it and the herbs together. Once the butter has softened enough to work with put it into a bowl, toss in the herb and garlic mixture, add a pinch of Kosher Salt and a couple grinds of Black pepper, a dash of lemon juice, and then get your hands dirty. Digging in and mixing it by hand really gets you the best mix. Once it is all combined turn the mixture out onto a piece of wax paper. Now use the wax paper to form the mixture into a roll about the diameter of a half dollar. Wrap this in plastic wrap and either refrigerate or freeze for later use.
Adding this to your Culinary arsenal will bring some serious new flavor to your dishes. Next time you have corn on the cob melt some of this over it when you serve it and watch the reaction from your guests.
Cook form the heart, taste the love