When your herb garden starts going crazy (mine is now), or you just couldn’t control yourself at the market and ended up bringing home waaaay more butter than needed (me last week, but the price at Lidl was irresistible!), it’s time to make herb butter.
Just imagine adding this to smoked salmon, stuffing under the skin of a chicken, serving with baked or mashed potatoes, slathering on grilled meat and veggies like corn, melted on pasta or putting a nice pat of it on your favorite bread… Hmmm!
Better yet, making this flavorful goodness only takes a few minutes of your life, keeps in the fridge for weeks, and you can freeze it too (that way, it’s good for months). Ready? Let’s do this!
Homemade Herb Butter
250 g (about 1 cup or 2 sticks) unsalted butter, at room temperature
1/4 cup mixed herbs (such as basil, thyme, marjoram, sage, parsley, dill, chives, tarragon, oregano or rosemary)
2 medium garlic cloves, crushed
1/2 tsp sea salt
freshly ground pepper to taste
1 tsp freshly squeezed lemon juice (optional)
chili flakes to taste (optional)
- Chop herbs (herb scissors, like this one make it lightning fast, a useful addition to your kitchen gadgets).
- In a small bowl, mix all ingredients well until herbs are distributed evenly in the butter.
- Dump onto a piece of cling foil or parchment paper, shape into a cylinder and seal ends by twisting. You may also pack butter into ramekins and cover with plastic.
- Chill in the refrigerator until firm, at least an hour.
Feel free to experiment! I encourage you to try different combinations of the herbs listed above, and you can play with the proportions as well to create signature flavors. I just whipped up a batch with equal parts sage and parsley, and oh my. Will be gone in a jiffy.
Next time you are invited to a garden cookout bring this along with the six-packs, hosts and guests alike will love you for it.
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