Basic Herb Butter

The basic technique for making herb butter is simple. First cream the butter until it is light and fluffy. Then, add finely minced fresh herb leaves. You can pack the herb butter in candy molds, shape the chilled butter into little balls, use small cookie cutters to make shapes or roll the chilled butter into logs using a piece of waxed paper.

• Ready In: 4 hrs 15 mins
• Serves: 18
• Yields: 18

Ingredients

• 1⁄2 lb unsalted butter, at room temperature
• 5  tablespoons fresh herbs, finely chopped or 5  teaspoons dried herbs, crumbled
• 1  teaspoon fresh lemon juice or 1⁄4 teaspoon  grated lemon rind
•  salt and pepper
•  dry mustard (optional) or  paprika (optional)
•  minced garlic (optional) or  shallot (optional)

Directions

1. Using an electric mixer, cream butter until light and fluffy.
2. Stir in finely minced herbs and lemon juice or lemon rid.
3. Season to taste with salt, pepper and other desired seasonings.
4. Shape as desired.
5. Chill for several hours to allow the flavors to blend.
6. If stored in the refrigerator, herb butters should be used within 3 days.
7. If frozen, herb butters will keep for 6 months.
8. Suggested Herb Combination:
9. - Basil, Tarragon and Thyme.
10. - Chives, Parsley, Tarragon and Shallots.
11. - Rosemary, Chives, Parsley and Garlic.
12. - Chives and Sun-dried Tomatoes.
13. - Mint, Parsley and Garlic.