One of my favorite guilty pleasures, is herb butter. Oh, I realize that just regular butter is perfectly delicious on its own, but imagine spreading butter infused with some of your favorite herbs over a warm slice of bread, or how about spreading it on corn on the cob, pasta or even steak. Is your mouth watering yet?
This time of year, my herbs are busy growing and I try to find as many uses for them as I can before winter arrives. In the past, I have written about how I have dried herbs to put in spice jars as well as preserving fresh herbs in ice cubes to use later in the year when my herbs aren’t growing.
This time, I have been busy using my herbs to make flavorful butter. Now, herb butter may sound fancy, but it is very simple to make your own.
To start with, you need a 1/2 pound of softened butter and a 1/4 teaspoon of salt. Place in a bowl and get ready to add your herbs.
Now, for the fun part – deciding what to add to your softened butter.
You can choose from herbs such as basil, chives, dill, oregano, rosemary, sage or thyme just to name a few. Or you can use herb combinations, such as Italian seasoning mix or poultry seasoning to your softened butter.
A general guideline is to add no more then 1/2 a teaspoon of each herb or herb combination to each 1/2 pound of softened butter.
There are other ingredients that you can add to your herb butter, if you desire, including garlic (2 minced cloves), 1/4 teaspoon black pepper or 1/2 teaspoon lemon or orange zest. The combinations are endless and are limited only to what your tastes are.
Mix your ingredients in a bowl, with the butter, using a rubber spatula. Then place your herb butter onto a sheet of wax paper.
Fold the wax paper over and mold the herb butter mixture into a log shape.
Wrap your herb butter in the wax paper and twist the ends. Refrigerate for a couple of hours before using and that’s it!
Herb butter can be frozen and will keep for up to 3 months. To freeze, use plastic wrap instead of wax paper and then wrap in foil. When ready to use, simply slice off the amount you need.
I enjoy making herb butter, but the best part is eating it. Imagine how herb butter would taste melting over corn on-the-cob, dinner rolls or rice? Herb butter also makes a great, inexpensive gift that you can give to friends and family.
What herb(s) would you use in your favorite herb butter?