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

4 5

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

5 5

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.

4 5

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!