Seafood Herb Butter

Name: Seafood Herb Butter
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: 8 Tbsp softened (113 g) Butter; 2 Tbsp (4 g) Parsley; 1 Tbsp (2 g) Chives; 1 tsp (2 g) Lemon Zest; 1 tsp (5 ml) Lemon Juice; 1 clove Garlic; 1/4 tsp (1.5 g) Salt

Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.

FINISHING BUTTER · GRILLED FISH & SHELLFISH

A finishing butter for grilled fish & shellfish.

Barton Seaver's herb butter for grilled fish.

On the jar

SEAFOOD HERB

Method: blend
Yield: about ½ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 5 ml

Ingredients

Butter8 Tbsp softened (113 g)
Parsley2 Tbsp (4 g)
Chives1 Tbsp (2 g)
Lemon Zest1 tsp (2 g)
Lemon Juice1 tsp (5 ml)
Garlic1 clove
Salt1/4 tsp (1.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Seafood Herb Butter wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.

Adapted from a recipe published by Barton Seaver in Barton Seaver sustainable seafood.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Barton Seaver sustainable seafood (published as “Seafood Herb Butter”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar