Description
Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment.
Ingredients
- Room temperature butter
- Fresh herbs of your choosing. I like to use about a cup of herbs for every stick of butter. You can chop them by hand or use a food processor.
Instructions
SAGE BUTTER
- 1/2 cup butter (1 stick)
- 1 cup chopped sage
- (optional) 2 cloves roasted garlic
BASIC HERB BUTTER
- 1/2 cup butter (1 stick)
- 1 cup chopped herbs (mixture of parsley, thyme, rosemary)
GARLIC BUTTER
- 1/2 cup butter (1 stick)
- 6 – 8 garlic cloves (raw or roasted)
- 1/2 cup chopped parsley
BASIL BUTTER
- 1/2 cup butter (1 stick)
- 1 cup chopped basil
- (optional) 2 cloves roasted garlic
Notes
I like a very “herby” herb butter. I use about a cup of fresh herbs for every stick of butter. If you want your butter less herby, use less.
You can chop fresh herbs by hand or use a food processor.
Store herb butter in an airtight container or form it into a log using waxed paper or plastic wrap and freeze.
Fresh herb butter keeps in the refrigerator for a couple of weeks and in the freezer indefinitely.
- Prep Time: 5 minutes
- Category: recipe
- Cuisine: French