A Simple Herb Butter That Goes with Almost Everything

A simple herb butter can do more for mild ingredients than a complicated sauce. This version is made specifically for corn and potatoes, with enough garlic, chili, lemon, and spices to add flavor without overpowering the ingredients. The story is about how a small accompaniment, which can be made in advance, can elevate several different grilled dishes.

Ingredients

• 200 g room temperature butter
• 1 small clove of garlic
• ½ red chili, finely chopped (remove the seeds if you want a milder butter)
• A small handful of fresh parsley, finely chopped (about 10 g)
• 1 tsp lemon juice
• ½ tsp finely grated lemon zest
• ½ tsp flaky salt
• ¼ tsp freshly ground black pepper
• A small pinch of sugar (optional)

Some justifications:

• Chili: “1 tsp finely chopped chili” is impractical when shopping. “½ red chili” is much more natural.
• Parsley: “1 tbsp parsley” is a strange measurement for a fresh herb. “A small handful (about 10 g)” is easier to understand and repeat.
• Pepper: “Freshly ground black pepper” gives a slightly more professional touch, and most people use it anyway.

Flavor Profile

Salty and rich, yet fresh from the lemon. The garlic adds depth, the chili provides mild heat, and the paprika gives a rounded grilled flavor. The butter pairs especially well with the sweetness of corn and the mild flavor of potatoes.

Serving Suggestions

• Place a slice of herb butter directly on warm, grilled corn.
• Toss freshly boiled baby potatoes with herb butter just before serving.
• Use the herb butter in a baked potato along with sour cream and spring onions.
• Melt the butter slightly and brush it over potatoes before placing them on the grill.
• Serve it as a simple accompaniment to other grilled foods.

A Small Accompaniment That Makes a Big Difference

Corn and potatoes are mild ingredients that can handle a lot of flavor, but they don't necessarily need a heavy sauce or many different ingredients. A good herb butter can be enough. When the butter hits warm corn or freshly boiled potatoes, it melts and spreads the flavor throughout the ingredient. The result is more flavor without the accompaniment taking over the entire meal.

This recipe is made with grilled corn, baby potatoes, and baked potatoes in mind. The butter contains garlic and chili, but the amounts are kept moderate. The goal is not a strong garlic butter or chili butter. The aim is a balanced butter that can be used for several different dishes at the same grill table.

The Balance Between Butter, Herbs, and Acidity

Butter provides richness and binds the other flavors together. Parsley gives a clean and fresh herbal flavor that pairs well with both corn and potatoes. The garlic adds depth, but one small clove is enough for this amount. If you use too much, the garlic can quickly overpower both the lemon, the chili, and the ingredient the butter is meant to accompany.

The chili should primarily provide mild heat. The amount can be adjusted depending on the type of chili you use and how spicy you want the butter. Finely chop the chili well so that the flavor is evenly distributed and you avoid large, strong pieces.

The lemon serves an important function. Both lemon juice and finely grated lemon zest make the butter fresher and less heavy. This is particularly useful when the butter is served with sweet corn or as a filling in a baked potato. The paprika powder adds a mild and warm spice flavor that fits in with the grilled food without dominating.

How to Achieve the Right Consistency

The butter must be soft before the ingredients are mixed in. It should be at room temperature but not melted. If the butter is too cold, it will be difficult to mix in the spices, herbs, and lemon evenly. If it is too warm, the mixture can become loose and hard to shape.

Once all the ingredients are mixed in, you should taste the butter before chilling it. It should have a distinct salty flavor, a bit of freshness from the lemon, and a gentle warmth from the chili. A small pinch of sugar can be used if the lemon or chili makes the flavor sharp, but this is optional.

Place the butter on parchment paper or plastic wrap and roll it up into a log. Once it has been in the refrigerator and firmed up, it is easy to cut nice slices. The butter can also be stored in a small bowl if appearance is not important.

Herb Butter for Grilled Corn

For grilled corn, the herb butter should be applied while the corn is still warm. The butter melts down between the kernels and distributes garlic, herbs, chili, and lemon all over the cob. You can serve the corn whole or cut it into smaller pieces before serving.

It is not necessary to brush the corn with a lot of butter before grilling if you plan to use the herb butter afterward. A little oil or neutral butter during grilling will suffice. This way, the herb butter can be the clear finishing touch.

Herb Butter for Baby Potatoes and Baked Potatoes

Freshly boiled baby potatoes can be tossed with the herb butter just before serving. The potatoes should be warm so that the butter melts and coats them in a thin layer. This works for both boiled and grilled baby potatoes.

In a baked potato, you can use a slice of herb butter as a base and supplement with sour cream and spring onions. The butter melts into the warm potato and acts almost like a simple sauce. This means you need fewer other ingredients to achieve a rich and flavorful baked potato.

Feel Free to Make It the Day Before

Herb butter is well-suited for preparation. You can make it the day before, roll it up, and store it in the refrigerator until serving. This way, everything is ready when the grilled food is served. Take the butter out a few minutes before use if you want the slices to start softening more quickly on the food.

This is a simple recipe, but simplicity is the whole point. With just a few ingredients, you get an accompaniment that can be used in several ways and that gives corn and potatoes more flavor without hiding the ingredients.