fines-herbes-butter-51127810.json

{
    "directions": [
        "Chop together 1 cup packed fresh flat-leaf parsley leaves, 1/4 cup each packed stemmed spinach and watercress leaves, and 2 tablespoons coarsely chopped fresh chives. Add a tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination) and chop again to blend the flavors. Put in a bowl and mix in 1 teaspoon salt and 1 teaspoon anchovy paste. Add 1 cup (2 sticks) softened unsalted butter until the herbs have been thoroughly blended and the butter is completely green. [Editor: Melt a tablespoon of this butter on top of grilled lamb chops or fish, or stir into plain cooked vegetables.]"
    ],
    "ingredients": [
        "1 cup packed fresh flat-leaf parsley leaves",
        "1/4 cup each packed stemmed spinach and watercress leaves",
        "2 tablespoons coarsely chopped fresh chives",
        "1 tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination)",
        "1 teaspoon salt",
        "1 teaspoon anchovy paste",
        "1 cup (2 sticks) softened unsalted butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Herb",
        "Vegetarian",
        "Basil",
        "Tarragon",
        "Thyme",
        "Chive",
        "Dill",
        "Parsley",
        "Butter"
    ],
    "title": "Fines Herbes Butter",
    "url": "http://www.epicurious.com/recipes/food/views/fines-herbes-butter-51127810"
}