Homemade Herb Infused Butter Recipes

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HERB BUTTER



Herb Butter image

A quick and easy way to use fresh herbs and add incredible flavor to seafood, fish bread, pasta, veggies or meat. Create your favorite herb and spice combination.

Provided by Getty Stewart

Time 10m

Number Of Ingredients 3

1/4 cup softened butter
1 Tbsp finely chopped herbs (chives, garlic chives, basil, rosemary, oregano, thyme, parsley, dill, etc)
1/8 to 1 tsp flavor booster (salt, pepper, hot pepper, Parmesan, lemon zest, garlic, bacon, olives, etc)

Steps:

  • Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
  • In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
  • Mix until well combined.
  • Use right away, keep in fridge for 7 days or freeze for several months.
  • To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
  • To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.

HOMEMADE HERB BUTTER



Homemade Herb Butter image

This Homemade Herb Butter is a delicious way to add fresh flavor to almost any dish!

Provided by Michael Wurm, Jr.

Categories     Condiment

Time 1h20m

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, softened
1 clove garlic (minced)
1 1/2 tablespoons fresh cilantro (minced)
1/2 tablespoon fresh lime juice
Zest of a lime
Salt and black pepper (to taste)
1 clove garlic (minced)
2 tablespoons oil-packed sundries-tomatoes (drained and chopped)
1 tablespoon fresh basil (minced)
Black pepper (to taste)
2 cloves garlic (minced)
1/2 tablespoon fresh rosemary (minced)
1/2 tablespoon fresh thyme (minced)
1/2 tablespoon fresh chives (minced)
Salt and black pepper (to taste)

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.

Nutrition Facts : Calories 84 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

COMPOUND BUTTER



Compound Butter image

Provided by Alton Brown

Categories     condiment

Time 32m

Yield 2 logs

Number Of Ingredients 6

1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

Steps:

  • Chop the butter into uniform chunks using the dough scraper.
  • Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
  • Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

HERB BUTTER: 8 RECIPES



Herb Butter: 8 Recipes image

Herb butter or compound butter is easy and fun to make. It enahnces any food you'd normally add butter to.

Provided by Toni Dash

Categories     Condiment

Time 2h15m

Number Of Ingredients 26

1/2 cup softened unsalted butter
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
2 tablespoons lemon juice (freshly squeezed)
sea salt and freshly ground pepper
1/2 cup butter
1 small bunch basil (about five leaves, stemm)
1/2 cup butter
6 - 8 cloves garlic
1/4 cup mixed chopped herbs (chives, basil, parsley, or rosemary)
1/2 cup butter
2-4 tablespoons fresh sage (shredded)
1/2 cup butter
1 T chives (parsley, tarragon, chervil,)
1 teaspoon rosemary
1/2 cup butter
1 tablsepoon dried mint
1 tablespoon lemon juice
1/2 cup butter
2 teaspoons dried tarragon
1 1/2 teaspoon dried parsley
1 tablespoon lemon juice
1 cup unsalted butter
1 tablespoon horseradish cream
3 tablespoons chopped chives
Sea salt and freshly ground pepper

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.

Nutrition Facts : Calories 101 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving

FRESH HERB BUTTER



Fresh Herb Butter image

Fresh herb butter is great with fish, steak, chicken, vegetables, or spread thinly on small pieces of crostini. Feel free to change up the herbs.

Provided by Leda Meredith

Categories     Side Dish     Sauces     Sauce     Condiment

Time 15m

Number Of Ingredients 5

1/2 cup/1 stick butter
1 to 3 teaspoons fresh herbs, finely chopped
Optional: lemon zest , to taste
Optional: salt, to taste
Serving suggestions: steak, seafood, vegetables, or bread

Steps:

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

Nutrition Facts : Calories 23 kcal, Carbohydrate 0 g, Cholesterol 7 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 3 g, ServingSize 1/2 cup (36 servings), UnsaturatedFat 0 g

HOMEMADE HERB-INFUSED BUTTER



Homemade Herb-Infused Butter image

Make your butter fit any occasion with this great recipe. It's simple and easier then you'd imagine. Use the herb of your choice and use it on anything you'd like. You can heat it up in a pan before cooking, or depending on the herb, use it in baking. Enjoy!

Provided by christouxphr

Categories     100+ Everyday Cooking Recipes

Time 6h10m

Yield 8

Number Of Ingredients 3

3 tablespoons dried oregano
½ cup butter
3 cups water

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.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 7.3 g, Sodium 84.6 mg, Sugar 0.1 g

BASIL BUTTER



Basil Butter image

Delicious basil flavored butter recipe. I love this tossed into hot pasta or on grilled veggies and corn on the cob.

Provided by Janis Dee

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 30

Number Of Ingredients 4

4 cloves garlic
15 leaves fresh basil
½ teaspoon freshly ground black pepper
1 cup butter

Steps:

  • Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

Nutrition Facts : Calories 55 calories, Carbohydrate 0.2 g, Cholesterol 16.3 mg, Fat 6.1 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 43.7 mg

HERBED COMPOUND BUTTER



Herbed Compound Butter image

A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield 8 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
1 tablespoon chopped fresh thyme or rosemary
1 tablespoon minced parsley or chives
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more to taste

Steps:

  • In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
  • Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams

HERB BUTTER



Herb Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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



Herb Butter image

Categories     Butter

Yield makes 1 roll of flavored butter

Number Of Ingredients 5

1/2 cup chopped fresh basil, or
1/2 cup chopped fresh thyme, or
1/2 cup chopped fresh oregano, or
1/2 cup chopped fresh rosemary.
1 stick butter or margarine, at room temperature

Steps:

  • Wash the herbs thoroughly and dry thoroughly. Strip the leaves from the stems and very finely chop.
  • Mix the herb of your choice with the soft butter and place the butter on wax paper.
  • Roll the butter into a log and place the log packet in aluminum foil. Roll tightly and place in the refrigerator.

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