Recipe by Fauve
You won’t believe how versatile this butter is! Once you try it, you’ll want to keep this on hand constantly. (Keeps for up to 5 days in the refrigerator or 3 months in the freezer.)
Top Review by SusieQusie
A wonderful use of fresh garden herbs! Taking a tip from a friend, I used Â¼ cup unsalted butter and Â¼ cup Smart Balance Light spread to make it a little healthier without sacrificing all the flavor. We slathered it on bread and also used it on baked potatoes. Both were excellent! Thanks for sharing your recipe.
- 1 teaspoon parsley, finely chopped
- 2 teaspoons basil, finely chopped
- 2 teaspoons chives, finely chopped
- 1 1⁄2 teaspoons oregano, finely chopped
- 1 1⁄2 teaspoons rosemary, finely chopped
- 1 1⁄2 teaspoons tarragon or 1 1⁄2 teaspoons thyme, finely chopped
- 1⁄4 teaspoon black pepper, freshly ground
- 1 garlic clove, minced
- 1⁄2 cup butter, at room temperature (not margarine)
Directions See How It's Made
- Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (or, you can do the mixing with a mixer or food processor).
- Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
- Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
- Chill the butter in the refrigerator or freeze until firm.
- USE IN VEGETABLES: A pat of this butter in steamed vegetables really perks up the flavor! Try adding to corn, rice, beans… let your imagination run wild!
- USE ON GRILLED MEATS: Add pats of herb butter on top of just-off-the-grill steaks. Let steaks “rest” for 5 minutes before serving.
- USE TO MAKE GARLIC BREAD: Spread softened herb butter onto 1” slices of Italian bread. Shake on some parmesan cheese, then sprinkle with shredded mozzarella and broil until golden brown.