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herb butter roast
edited November -1
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?
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.
Source: BBQ List, Unknown
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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