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Robin Ward

The Mother Butter

Get ready to elevate your dishes with "The Mother Butter", a zesty, garlicky herb butter that takes bread and sandwiches to the next level! The only bit of effort is mixing the butter evenly in batches, but it's totally worth it. This recipe gives you about 8 convenient rolls of buttery goodness, perfect for stashing in the freezer for up to 8 months. Say hello to effortless flavor bombs anytime you want!
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Prep Time 20 minutes
Total Time 20 minutes
Course: #condiment
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g unsalted butter, room temperature (4 sticks)
  • ½ lemon, juiced
  • ¼ tsp white pepper
  • ¾ tsp salt
  • ¼ cup shallots, chopped
  • 5 garlic cloves
  • ½ Tbsp hot sauce (Cholula, Tabasco or any kind of favorite chili sauce)
  • ½ Tbsp Worcestershire sauce
  • 2 cups parsley, packed

Equipment

  • food processor

Method
 

Prepare the Paste:
  1. In a small food processor or bullet blender, combine the lemon juice, white pepper, salt, shallots, garlic hot sauce, and Worcestershire sauce. Process until a smooth paste forms.
Add the Parsley:
  1. Add the chopped parsley to the processor.
  2. Continue to process, pausing occasionally to tamp the parsley down with a rubber spatula. The mixture should resemble a green pesto sauce.
Incorporate the Butter:
  1. Gradually add the softened butter to the processor. If your processor is small, add the butter in batches.
  2. Alternatively, transfer the parsley mixture to a larger food processor to process all four sticks at once.
  3. Between pulses, use a spatula to wipe down the sides of the processor, ensuring all ingredients are thoroughly mixed. The finished butter should be smooth and light green in color.
For the Butter Rolls:
  1. Place a piece of plastic wrap on a cutting board or countertop. Scoop 4 to 8 tablespoons of the butter mixture onto the plastic wrap, depending on the size of the butter sticks you need. You can make large, medium, or small sticks, or a variety of sizes like I did in the video.
  2. Fold the plastic wrap over the butter and roll it into a sausage shape, squeezing out any air pockets. Continue rolling, tucking in the sides to form a tight, small tube of butter. Twist the ends of the plastic wrap like a candy wrapper to secure the roll.
  3. Repeat the process with the remaining butter mixture, forming individual butter rolls. Place the rolls in a container suitable for freezing. When ready to use, remove a butter roll from the freezer. Unwrap it and slice as needed. Use the slices to smear on bread, naan, flatbread, pizza, sandwiches, and more.

Notes

To make Mother Butter, I start by using a Nutri Bullet (small food processor) to grind the paste and then switch to a medium-sized food processor when adding the butter in one batch. If you’re using a small food processor, you’ll need to add the butter in at least four batches. This process does take some effort, but it’s worth it. The recipe yields about 8 rolls of butter, depending on the sizes you make. I like to create different sizes for various uses. The butter will last for several weeks in the refrigerator, and you can store extra rolls in the freezer for up to 8 months, or perhaps longer, depending on how well you squeeze out the air, roll each butter log, and store it.