How To Make Coriander Butter

Hi, my name is Rob Cotton. Welcome to Leith's School of Food and Wine. We're a leading cookery school based in Central London in Chiswick.

Not only do we run a yearlong diploma course for professional students and chefs, we also run a range of one day, one week and evening class courses to give inspiration to further recipes and skills at home. I'm going to show you how to make a coriander butter. It's very important when you're making flavoured butters, your butter's nice and soft and then at room temperature.

It takes about half an hour to 45 minutes for it to come to that out of the fridge. Also in here, apart from coriander, we're going to add a little of lime juice to cut through the fattiness of the butter and a little bit of salt and pepper to season as well. When using the coriander, you just want to use the leaves.

Don't use any of the stalks which are difficult to cut down and they end up with a gritty flavour, and the roots, you don't want to use of those either but save those, they make really good curry paste. Corianders are very dirty herb, so give it a good wash and dry before you use it, otherwise you can have a little bit of gritty dirt in the background. Okay, so just using the leaves, I'm going to use between 1 to 2 teaspoons of coriander leaves going into 55 grams of butter.

Chop these up nice and finely. The finer they are, the more easily they will be distributed in the butter, and some much more pleasant texture rather than being too coarse. Keep scraping the herbs back into the center of the board, makes it much easier to cut through and more time efficient.

Once they're finely chopped, add them into the butter and a bit of a splash of lime juice. When you're adding liquids into flavoured butters, don't add in more than half to one teaspoon of liquid, otherwise it will make the mixture too soft to work with. A pinch of salt and a crack of pepper, combine this together so that all the ingredients are evenly mixed.

Once they are mixed together, it is then a good idea to place it in some cling film, wrap it up into a small log and then place it into the fridge. In the fridge, it will firm up in about half an hour to 45 minutes. This will make it much easier to cut up when you come to use it.

A coriander and lime butter like this could be used in a stir fry if you add it into rice just before serving and it will give you a really nice aromatic flavour at the end. That's how you make coriander butter. .