From Barton Seaver's kitchen · Independent / cookbook & seafood advocacy, South Freeport
blend · butter emulsion
NATIONAL AWARD WINNERSeafood Herb Butter
From an award-winning kitchen
Ratio
LEMON JUICE 5
Ingredients
- BUTTER113 g
- PARSLEY4 g
- CHIVES2 g
- LEMON ZEST2 g
- LEMON JUICE5 ml
- GARLIC5 g
- SALT1.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.
Originally published as Seafood Herb Butter.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Barton Seaver sustainable seafood (published as “Seafood Herb Butter”). Full citation lives in Provenance.