Herb Butter for Steak Chicken Chops or Veggies

READY IN: 5mins
Recipe by georgi

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!

Top Review by Nikki B.

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

Ingredients Nutrition

  • 118.29 ml butter, at room temperature
  • 29.58 ml fresh sage (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh rosemary (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh thyme (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh chives (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh parsley (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh basil, chopped (I use a mix of mostly chives and add a bit of each of the others)
  • 4.92 ml cracked pepper
  • 4.92 ml 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.

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