5 mg/ coinEasy

Steakhouse Herb Butter Coins

Name: Steakhouse Herb Butter Coins
Yield: 12 servings
Ingredients: 113 g (1 stick) infused butter, carrying the full 60 mg THC for the batch — this gets browned; Plain unsalted butter, softened — enough to bring the browned infused butter up to 227 g total (about 130–140 g / 9–10 Tbsp); 2 garlic cloves, minced very fine; 2 Tbsp finely chopped flat-leaf parsley; 1 Tbsp finely chopped tarragon; 1 Tbsp finely sliced chives; 1 Tbsp finely chopped chervil (swap in more parsley if you can't get it); 1 Tbsp finely chopped sage; 1 tsp finely grated lemon zest; 1 tsp flaky salt; ½ tsp freshly ground black pepper

Baked Elf Chef
House Kitchen

Adapted from Herby Compound Butter (Food52 / Nikki Jessop) — rewritten with the infusion and dose worked in.

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Your dose · per coin

Written at 5 mg per coin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Othermg

Ingredients · 12 coins · 60 mg total

113 g (1 stick) infused butter, carrying the full 60 mg THC for the batch — this gets brownedPlain unsalted butter, softened — enough to bring the browned infused butter up to 227 g total (about 130–140 g / 9–10 Tbsp)2 garlic cloves, minced very fine2 Tbsp finely chopped flat-leaf parsley1 Tbsp finely chopped tarragon1 Tbsp finely sliced chives1 Tbsp finely chopped chervil (swap in more parsley if you can't get it)1 Tbsp finely chopped sage1 tsp finely grated lemon zest1 tsp flaky salt½ tsp freshly ground black pepper

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Know your number before you start: the stick of infused butter holds 60 mg THC, and that same 60 mg is what gets divided by 12 at the end. Nothing is added or lost along the way.
Melt the infused butter in a small light-coloured pan over medium-low. Let it foam, then swirl steadily as the milk solids sink and turn the colour of toasted hazelnut — keep the heat low enough that the butter is never above 175 °C / 350 °F, and pull the pan the moment it smells nutty.
Scrape every drop, browned bits included, into a bowl. Cool at room temperature, then chill just until it's the texture of soft frosting — not hard. Those browned solids carry flavour and should stay in the mix.
Weigh the cooled browned butter. Add softened plain butter until the bowl reads 227 g, then beat with a spatula or hand mixer for a full 2 minutes, scraping the sides, until the colour is completely uniform. Even colour is how you know the dose is even.
Fold in the garlic, all five herbs, lemon zest, salt and pepper. Stir until the green is distributed all the way through, with no streaks of plain butter at the bottom.
Spoon the butter down the centre of a large sheet of parchment, fold the paper over, and use a bench scraper or ruler held against the counter edge to drag the roll tight and push out air pockets. Twist the ends like a cracker.
Chill at least 2 hours, or overnight, until firm all the way through.
Unwrap the cold log, lay a ruler alongside it, and mark 12 equal spacings. Score each mark with the tip of a knife, then cut straight down. Measure, never eyeball — a coin cut by eye is a dose cut by eye. Re-wrap and keep cold; slice coins off as you need them.
One coin on a hot steak, an ear of corn, or a split baked potato at the table. Start with one coin and give it a couple of hours before anyone reaches for a second.
Label it: "Steakhouse Herb Butter Coins · 60 mg THC total · 5 mg per coin · 12 coins · made [date] · 21+ only." Keep the label on the wrapper, and re-label the parchment if you split the log between two containers.