Herbed Butter Block

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Issue

September 2020

Directions

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Arrange herbs in a single layer on a microwavable plate lined with paper towels. Microwave on high until herbs are crisp and dried, 3 to 4 minutes, checking at 30-second intervals after 1 minute. Remove leaves from stems; discard stems.

Add to Directions

Finely grind dried herbs with salt in a mortar and pestle. Combine herb mixture and butter in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until just combined, 30 seconds to 1 minute. Place butter between 2 sheets of parchment paper, and shape into a 7 1/2-inch square block of even thickness. Refrigerate until firm, about 45 minutes. Proceed with step 3 of All-Butter Croissant Dough.

Notes

<p>Substitute 3 table-spoons herbes de Provence or Italian seasoning, if desired.</p>

Active Time

Min

10

Total Time

Min

55

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Chefs

Paige Grandjean

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Category

Condiments

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