Best Made With Unsalted Butter
Making herb butter couldn't be easier, it's just butter and herbs, but what a difference in what ever you put it on or use in. Below are a few recipes from different sources that are worth trying on your summer vegetables, meats and baked goods. You may use dried or fresh herbs for the following recipes. The rule of thumb is if you use fresh herbs use twice as much if the recipe calls for dried herbs. These recipes will get your creative juices going, and you can change any of the ingredients or add to them.
How to Store
Once you have the butters made up take a piece of plastic wrap about 8 inches long and put the soft butter centered about 1 inch from the edge of the plastic wrap. Roll the butter into a log using the plastic wrap and then twist the ends and tie. Store in the refrigerator or freeze for later use. To use, slice off a piece and twist the end closed again. Another easy method is to put the butter into a small plastic sandwich bag and flatten it out. Freeze the bag and when you want some just break off a piece and return it to the freezer. Enjoy the summer herbs and save them for later use by making herb butter.
Green Butter
1 bunch fresh watercress
1 bunch fresh chervil
1 bunch fresh parsley
5 salad burnet leaves
1 clove garlic
1 chopped shallot
Salt to taste
1 cup unsalted butter
Blanch the watercress, chervil, parsley and burnet in boiling water for 30 seconds. Drain and dry thoroughly, then pound in a mortar with the garlic, shallot and pinch of salt. Then beat in the butter by hand or with a food processor..
Recipe from The Complete Book of Herbs & Spices
Spice Rum Butter
1 cup unsalted butter
3/4 cup brown sugar
A pinch of grated nutmeg
A pinch of ground cinnamon
3/4 tea grated lemon peel
3 T. Rum
Cream the butter with the sugar. When it is pale and thoroughly incorporated, beat in the nutmeg, cinnamon and lemon peel. Gradually beat in the rum.
Melt over steamed puddings or spread thickly on hot toast or muffins.
Recipe from: The Complete Book of Herbs & Spices
Herb Butter 1
1 cup unsalted butter, softened
2 t. lemon juice
4 T. minced fresh tarragon
or
2 T. dried and crushed
2 T. chives, finely minced
2 T. fresh parsley, finely minced
With your food processor, cream butter, add lemon juice slowly, then herbs.
For chicken, eggs, fish, steamed vegetables
Recipe From: Gifts From Your Garden
Herb Butter 2
1 cup unsalted butter, softened
4 T. minced fresh oregano
or
2 T. dried and crushed
2 T. minced fresh basil
or
1 T. dried and crushed
2 T. minced fresh chives
With your food processor, cream butter and beat in herbs until combined.
For broiled stuffed tomatoes, steaks and chops
Recipe From Gifts From Your Garden
Deluxe Steak Butter
1 Stick unsalted softened butter
1 t. lemon juice
1/4 t. garlic powder
1/4 t. cracked black pepper
1 t. shredded green onions
1 t. Paprika
1 t. dried dill weed
Blend together and use on steaks, burgers, chops
Recipe from: The Spice Islands Cookbook
Making herb butter couldn't be easier, it's just butter and herbs, but what a difference in what ever you put it on or use in. Below are a few recipes from different sources that are worth trying on your summer vegetables, meats and baked goods. You may use dried or fresh herbs for the following recipes. The rule of thumb is if you use fresh herbs use twice as much if the recipe calls for dried herbs. These recipes will get your creative juices going, and you can change any of the ingredients or add to them.
How to Store
Once you have the butters made up take a piece of plastic wrap about 8 inches long and put the soft butter centered about 1 inch from the edge of the plastic wrap. Roll the butter into a log using the plastic wrap and then twist the ends and tie. Store in the refrigerator or freeze for later use. To use, slice off a piece and twist the end closed again. Another easy method is to put the butter into a small plastic sandwich bag and flatten it out. Freeze the bag and when you want some just break off a piece and return it to the freezer. Enjoy the summer herbs and save them for later use by making herb butter.
Green Butter
1 bunch fresh watercress
1 bunch fresh chervil
1 bunch fresh parsley
5 salad burnet leaves
1 clove garlic
1 chopped shallot
Salt to taste
1 cup unsalted butter
Blanch the watercress, chervil, parsley and burnet in boiling water for 30 seconds. Drain and dry thoroughly, then pound in a mortar with the garlic, shallot and pinch of salt. Then beat in the butter by hand or with a food processor..
Recipe from The Complete Book of Herbs & Spices
Spice Rum Butter
1 cup unsalted butter
3/4 cup brown sugar
A pinch of grated nutmeg
A pinch of ground cinnamon
3/4 tea grated lemon peel
3 T. Rum
Cream the butter with the sugar. When it is pale and thoroughly incorporated, beat in the nutmeg, cinnamon and lemon peel. Gradually beat in the rum.
Melt over steamed puddings or spread thickly on hot toast or muffins.
Recipe from: The Complete Book of Herbs & Spices
Herb Butter 1
1 cup unsalted butter, softened
2 t. lemon juice
4 T. minced fresh tarragon
or
2 T. dried and crushed
2 T. chives, finely minced
2 T. fresh parsley, finely minced
With your food processor, cream butter, add lemon juice slowly, then herbs.
For chicken, eggs, fish, steamed vegetables
Recipe From: Gifts From Your Garden
Herb Butter 2
1 cup unsalted butter, softened
4 T. minced fresh oregano
or
2 T. dried and crushed
2 T. minced fresh basil
or
1 T. dried and crushed
2 T. minced fresh chives
With your food processor, cream butter and beat in herbs until combined.
For broiled stuffed tomatoes, steaks and chops
Recipe From Gifts From Your Garden
Deluxe Steak Butter
1 Stick unsalted softened butter
1 t. lemon juice
1/4 t. garlic powder
1/4 t. cracked black pepper
1 t. shredded green onions
1 t. Paprika
1 t. dried dill weed
Blend together and use on steaks, burgers, chops
Recipe from: The Spice Islands Cookbook
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