Cooking and experimenting with herbs can be a delightfully rewarding experience. They put an exciting twist on a tried and tested dish, or bring out a particular aspect of its flavour. In the sphere of barbecuing, herb butters are a tasty trick to have up your sleeve, and they’re extremely simple to make.
Herb Butters can be soft and subtle, or powerfully savoury. The trick is understanding the needs of your dish and picking the perfect herb to go with it.
Experimenting is half the fun, but we’ve listed some flavourful combinations to get you started:
What Herb Goes with Salmon and other Fish?
Dill, Coriander, Tarragon
Dill has a strong, anise-like flavour with hints of liquorice. Its bright, fresh taste pairs best with salmon, but in a herb butter, it also pairs nicely with chicken. For an extra zing, serve dill butter with a fresh lemon wedge to squeeze!
Coriander is the love/hate herb; its strong, unique flavour can be overpowering. But paired with grilled fish, it unfolds a beautiful lemony freshness. If you’re the coriander type, salmon cutlets with lime and coriander butter are a great place to start.
What Herb Goes with Beef & Pork?
Oregano, Thyme, Rosemary, Parsley
Oregano is a strongly aromatic, peppery herb, unfolding an earthy scent much more potent than its milder cousin, marjoram. Its savoury flavour works perfectly with most beef dishes.
Often overlooked as a simple garnish, parsley’s fresh, fragrant flavour brightens hearty beef dishes, especially worked into a herb butter. Try our succulent steaks with boursin butter for yourself!
What Herb Goes With Chicken?
Tarragon, Oregano, Coriander, Basil
Tarragon has a uniquely bitter-sweet flavour. Especially used in small quantities, it adds a subtle level of depth that works well with chicken. For our beer chicken ciabattas, just 15 grams are enough for the fresh tarragon butter to work its magic.
Basil is a true all-rounder: easy to grow and slightly floral in taste, it’s the go-to herb to liven up vegetable dishes. But it also harmonizes beautifully with chicken, both as pesto and as a herb butter.
Let the base butter soften to room temperature for several hours until it is easy to stir. You can either use salted or unsalted butter, based on your preference.
Rinse and air-dry your herb of choice.
Finely chop the herbs or chiffonade for large leaf herbs such as basil by rolling them up and chopping the rolls, creating long, thin strands.
Mix the chopped herbs into the butter.
Place the butter into a mould and refrigerate to harden. Alternatively, you can shape the butter into easy-to-serve rolls using wax paper.
To chop the herbs, use a sharp knife to ensure the strands are fully separated and easy to mix evenly into the butter base. Our Deluxe Paring Knife is a great way to get the job done effortlessly, ensuring the herbs can release their full flavour.
Elevate Your Spread
Homemade herb butter is the perfect way to bring out the full flavours in your meats, breads and veggies, or to unfold the herb flavour as the star of the dish. Pick one of our flavourful recipes and select a herb to combine and elevate your seasoning to the next level. It’s time to get churning.