I have made herb butter for years. It is a great way to use little sprigs and snippets of herbs at the end of season when there are only bits left. In short, now! These herb butters are now all the rage and more properly called "compound butters" since they contain more than herbs. I add minced peppers, sun dried tomatoes, garlic and more. Once you have the basics down, you have my permission to play and create your own. The flavor combinations are endless.
I start with unsalted butter and add my own salts. I like to play here and add a Himalayan Pink salt, kosher salt, or even a seasoned salt.
Directions are simple:
Soften unsalted butter and add the minced, savory tidbits of herbs. Stir with a fork to blend. I form mine into a log, wrap in a plastic wrap, place in freezer to harden. If sealed well, herb butter will last several months in the freezer. Let thaw in the refrigerator.
~Cut the butter into 1/4" medallions and fancy-up a plate for a dinner party.
~Serve on good crusty bread or baguette
~Makes a lovely twist to garlic toast I like to spread this version on thick slices of fresh, crusty bread and toast it under a broiler.
~Slather on grilled ears of corn. Unexpected, yum.
~After you sauté shrimp, add a bit to the skillet and stir to coat the shrimp.
~Dollop on top of grilled meat, chicken, fish or shrimp
~Brush on grilled vegetables or kebabs
Here are a few combinations to get you started. Let me know what you think!
Sun-dried Tomato, Basil & Garlic Butter
1 stick unsalted butter
1 Tablespoon minced, sun dried tomatoes
1 Tablespoon minced, fresh basil
1 clove minced fresh garlic
1/2 teaspoon Himalayan Pink Sea Salt
Serve as topping for garlic toast.
Danish Bleu Cheese & Sage Butter
1 stick unsalted butter
2 ounces crumbled Danish Bleu cheese
1 tablespoon minced fresh sage
1/2 teaspoon sea salt
Amazing on top of grilled steak, chicken or pork chop
Maple Cinnamon Butter
1 stick unsalted butter
1 tablespoon real maple syrup
1/2 teaspoon ground cinnamon
Perfect on rolls, toast, scones, pancakes, waffles, cornbread, sweet potatoes, or butternut squash.
In Good Health,
Barbara