Herb Butter Sauce

Herb butter sauce is simple and pretty straightforward. 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 overdo it. With dry herbs, a little goes a long way. I used dry thyme, rosemary and chives. I have suggested below other herbs that can be used.

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 (partminger) 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.

You will also enjoy my Nigerian smoked fish sauce, Fresh tomato sauce, Nigerian seafood chowder and Basic guacamole.

Do you have any comments, questions or suggestions, please leave a comment below.

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