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Herb Butter

We have an herb garden in our yard and no matter how hard I try, I just can’t seem to catch up with using everything at the rate it is growing. So, I thought a simple and easy way to put these herbs to use would be to incorporate them into a butter. You can spread it on rolls, use it in scrambled eggs, or even as an added flavor to steamed vegetables. (My absolute favorite herb to put in butter is cilantro. Rub it on corn on the cob, with a little sea salt and pepper. Amazing).

Herb Butter

Ingredients:

1 stick unsalted butter

Handful of fresh herbs (I used parsley, basil, rosemary, and chives)

1 or two garlic cloves (optional, I love garlic so anytime I can use it I will)

Salt and pepper

 

Recipe:

It’s quite simple. Put all the ingredients into a food processor, and process until smooth. About 30 seconds-1 minutes. (Trust me, nobody wants to eat a big chunk of uncooked garlic so don’t hesitate to over-process).

Herb Butter

If you don’t have a food processor, you can make this as follows.

Leave butter out to soften at room temperature. Meanwhile, chop herbs and mince garlic.

In a small bowl, preferably using a rubber spatula, mush herbs and garlic into butter. Add salt and pepper, to taste, and stir it in as well.

Now, I like to roll my butter up and slice it off as needed. Take a sheet of aluminum foil and plop butter on top. Roll up foil so the butter forms a cylinder shape. You can twist the sides of the foil to close the ends. Once it has set, you can also remove and put onto a butter dish, refrigerated. Otherwise, simply slice off the desired amount from your foil roll on an as needed basis.

Enjoy!

Herb Butter on Rolls

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