Herb Butter for Steak Chicken Chops or Veggies

Total Time
5mins
Prep 5 mins
Cook 0 mins

I love this stuff! Try it on steak, chicken, pork, corn, potatoes etc. You can store the unused portion in the fridge for about a week or the freezer for 3 months. I just tried this on some warm sourdough bread and it knocked my socks off! Wonderful!

Ingredients Nutrition

  • 12 cup butter, at room temperature
  • 2 tablespoons fresh sage (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh rosemary (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh thyme (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh chives (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh parsley (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh basil, chopped (I use a mix of mostly chives and add a bit of each of the others)
  • 1 teaspoon cracked pepper
  • 1 teaspoon balsamic vinegar

Directions

  1. Whisk butter until creamy.
  2. Stir in remaining ingredients.
  3. Place butter on a piece of plastic wrap, and roll into a log shape.
  4. Twist the ends tight like a tootsie roll.
  5. Place in fridge or freezer until firm.
  6. Time does not include chilling.
Most Helpful

Have made this several times with whatever herbs are in my garden at the time - usually green onions, basil, rosemary and Italian parsley. I also like to add a small sprinkle of red pepper and some finely diced garlic. We always baste our steaks with this. Great on potatoes, veggies...just about anything. Keep a batch in my fridge to flavor up anything

Nikki B. June 23, 2015

This is a great addition to just about any thing it touches. I used fresh rosemary. I used it to coat a tenderloin roast prior to cooking, fry onions and green peppers, and spread it on rolls. I may have to keep this as a permanent spread in the fridge.

Chuck_Roast March 13, 2007

We really loved this. I think it's the addition of balsamic vinegar that makes it suited to meat. Next time, we're going to add some garlic and see what happens. Thanks for posting!

Axe March 11, 2007