Basic Herb Butter Recipes

EASY HERB BUTTER

Steps:

• Soften the butter. You can just leave it out at room temperature and let it soften naturally for a couple of hours. Microwave: Remove the wrapping off the butter and place it in the microwave in 5 second increments. In 10 seconds, we had perfectly softened butter. Be careful. You do not want melted butter. The effect you are going for is that you can easily dent your butter when you press your finger into the butter.
• If using unsalted butter, add ½ teaspoon of salt. If using salted butter, you may choose to add ¼ teaspoon of salt or less to your desired taste.
• Add pepper, finely chopped fresh herbs or dried herbs, garlic powder and lemon zest (if desired) and mix well with a fork.
• You can serve it whipped right away. However, you may choose to roll it in a log and refrigerate or freeze for later. Cut a sheet of plastic wrap or parchment paper Place your compound butter on the 1/3 of the plastic wrap or parchment paper closest to you. Spread the compound butter with your spatula slightly.Gently, but firmly, grab the edge of the plastic wrap and roll the butter into a round log shape. Tightly twist the edges and wrap around. You can either place in the refrigerator for at least 2 hours or in the freezer to store. Slice into wedges to serve and enjoy.

HOMEMADE HERB BUTTER

Steps:

• In a bowl, using a hand mixer (or by hand with a fork) beat together the butter and ingredients for your chosen flavored butter.
• Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
• Butter will last in the refrigerator for about five days.

HERB BUTTER: 8 RECIPES

Steps:

• Allow the butter to soften.
• Mix the parsley and chives together and then stir them into the softened butter.
• Slowly add the lemon juice, stirring constantly.
• Mix in sea salt and pepper to suit your taste.
• Allow the butter to soften.
• Remove the basil leaves from the stem.
• Pile them one on top of the other and roll into a tube. Envision a cigar.
• Slice in 1/8- 1/4 inch slices all along the roll.
• Allow the pieces to fall apart.
• Stir the basil pieces into the butter.
• Allow the butter to soften.
• Mince the garlic and add it to the butter.
• Combine the herbs to suit your taste.
• Place in the fridge for 2 hours before using, so the flavors can blend.
• Allow the butter to soften.
• Cut the sage into 1/4 inch square pieces.
• Mix the two together.
• Allow the butter to soften.
• Finely chop the parsley, tarragon, and chervil.
• Snip the rosemary leaves.
• Add all of the herbs to the butter and mix well
• This butter will enhance the flavor of vegetables, fish, or French bread.
• Allow the butter to soften.
• Crumble the dried mint into the lemon juice. Stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Crumble the dried herbs into the lemon juice and stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Stir in the horseradish cream and the chopped chives.
• Add salt and pepper to taste.
• Refrigerate butter for several hours before serving.

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

RIDICULOUSLY EASY HERB COMPOUND BUTTER

Steps:

• In medium bowl, mix all ingredients.
• Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal.
• Refrigerate log until firm, about 3 hours. Slice into "coins" to serve.

HOMEMADE HERB-INFUSED BUTTER

Steps:

• Grind up the dried oregano until very fine; measure out 3 tablespoons.
• Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
• Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
• Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.

BASIC HERB BUTTER

Steps:

• Using an electric mixer, cream butter until light and fluffy.
• Stir in finely minced herbs and lemon juice or lemon rid.
• Season to taste with salt, pepper and other desired seasonings.
• Shape as desired.
• Chill for several hours to allow the flavors to blend.
• If stored in the refrigerator, herb butters should be used within 3 days.
• If frozen, herb butters will keep for 6 months.
• Suggested Herb Combination:.
• - Basil, Tarragon and Thyme.
• - Chives, Parsley, Tarragon and Shallots.
• - Rosemary, Chives, Parsley and Garlic.
• - Chives and Sun-dried Tomatoes.
• - Mint, Parsley and Garlic.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

FRESH HERB BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.