Prep 15 mins
Cook 0 mins
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.)
- 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)
- 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.
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.
OMG this is fantastic. I used this on corn on the cob and it gave it a great flavor. Can't wait to try it on french bread. Thanks Fauve.
This is nice. I made mine up and have used it so far on steamed veggies, on bread and on steak. I havent' tried the garlic bread version yet but I will.