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herb butter roast

SmokinJSmokinJ Posts: 220
edited 10:19PM in EggHead Forum
So Im trying to make a butter herb for a sirloin roast. I mixed butter and herbs but I can't get the butter mixture to stick to the roast? Any Ideas?



  • Richard FlRichard Fl Posts: 7,878
    Is the butter softened or melted?, softened works for me.

    Butter, Compound, Herb, Basic

    Use as many different herbs as you like. If you wish, add a squeeze of lemon or orange juice or some finely minced garlic.

    8 Tbs ( 1/4 LB) unsalted butter, at room temperature, beaten until light and fluffy.
    2 Tbs to 1/2 C finely chopped, loosely packed, fresh herbs (such as basil, chive, marjoram, mint, chervil, parsley, thyme, rosemary, tarragon, dill or a combination)
    Salt to taste

    1 In a small bowl using a wooden spoon or a standing mixer with a paddle attachment, combine all of the ingredients until thoroughly incorporated.

    Servings: 1

    Recipe Type

    Recipe Source
    Source: BBQ List, Unknown
  • SmokinJSmokinJ Posts: 220
    I had it softened Maybe I was to anxious and it was still a little to cold. I used a sticck of blue bonnet. Not sure if that matters. Plus I didn't beat with mixer. I will try your recipe next time and will get some unsalted butter. Thanks.

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