Herb Butters

by Laura Torres | More from this Blogger

04 Apr 2006 09:01 AM

One reason I look forward to Spring is that it's time to grow fresh herbs. I love fresh-cut chives on just about everything, and there's no beating the fragrance of fresh basil. Herb butters are a great way to capture the flavor of fresh herbs, either from your own garden or purchased from the store or a farmers market.

I like to make herb butter when I've purchased or harvested herbs for a recipe and then have some leftover. Chop them up, add them to the butter and you have a wonderful treat that can be used right away or frozen for later use.

A pot of herb butter along with a loaf of good bread is also a great hostess gift, or bring a variety of butters to a barbecue to slather on ears of corn.

Here are some recipes and tips to get you started, but the best way to make herb butter is to use what you have and make it to suit your own taste.

Tips:

1. Use unsalted or regular sweet cream butter. Traditional herb butters use unsalted butter, but I prefer salted. Let it stand at room temperature until it is soft before mixing in your herbs.

2. Chop the herbs well before adding to the butter.

3. Chill the herb butter for at least four hours after mixing before serving.

4. If you won't use up your herb butter in a few days, freeze it. you can roll it into a log or cut it into pats if you want to thaw small amounts at a time. Wrap it in foil or store in freezer bags for up to two months.

5. You can substitute dried herbs for fresh, but cut the amount of the herbs in half.

6. For a great presentation, chill the butter and make curls with a melon baller.

Recipes:

Basil Butter

Chop 1/4 cup of fresh basil and 2 Tablespoons fresh parsley. Stir into 1/2 cup of softened butter. Use on pasta, bread, chicken, vegetables or fish.

Sage Butter

Chop 1/4 cup fresh sage. Stir into 1/2 cup of softened butter. Use on fish, chicken or vegetables.

Chive and Garlic Butter

Chop 2 Tablespoons fresh chives and finely mince 1 large clove of garlic. Stir into 1/2 cup softened butter. Great on almost anything, including bread and baked potatoes.

Any Herb Butter

Stir any of the following, or combination of the following, into 1/2 cup butter: 2 Tablespoons chopped thyme, parsley, tarragon or rosemary. Spread some on a steak, ears of corn or mix into pasta.

Learn more about Laura Torres

Laura Torres is the best-selling author of many books for kids and teens, and a party planner. Check out her website at lauratorres.com.

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Libby Pelham (12880) 05 Apr 2006 06:17 PM

Cool article Laura! I had never even thought of doing this!