Herb Butter Sauce
Herb butter sauce is simple and pretty straight forward. It pairs well with fish dishes, boiled or roasted Irish potato, pasta etc.
Different herbs or a mixture of herbs can be used, but don’t over do it. With dry herbs, a little goes a long way. I used dry thyme, rosemary and chives.
I served it up with my Nigerian Crispy fried whitebait fish and it was absolutely delicious.
To make Herb butter sauce
2 tablespoons butter 1 garlic clove, minced 1 whole scotch bonnet (fresh pepper), finely chopped fresh or dry herb* 1-2 tablespoons lemon juice (optional)
*Some of the herbs that can be used include thyme, rosemary, uziza leaf, crushed uziza seed, basil, scent leaf,
parsley, chives, dried Italian herbs, capers, curry leaf etc.
Place a dry frying pan over medium-high heat, add the butter.
When melted and hot, add crushed garlic and scotch bonnet and cook for about 1 minute till the garlic becomes fragrant.
Stir in the herbs and lemon juice, take off the heat.
You have your delicious, flavourful herb butter sauce, easy.
Pour over your Yor-yor fish, pasta, potato, steamed vegetables etc.
Do you have any comments, questions or suggestions, please leave a comment below.
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- Nigerian Crispy fried whitebait fish (Yor-yor) - The Pretend Chef - […] can be eaten with garri soaked in cold water, fried yam, puff puff, bread, a dip, drenched in herb…