DIY HERB BUTTER

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How to Make Your Own Compound Butter.

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Making your own compound butter is a great way to preserve your fresh herbs that will last you through out fall, winter and the holidays. Use it to top steaks, chicken, fish and your holiday turkey! Fold it into baked potatoes and drizzle onto fries. Spread it on bagels, toast, english muffins and baked goods and toss in pasta with a squeeze of lemon. I personally love to melt my favorite rosemary and garlic over popcorn then add a sprinkle of freshly grated Parmesan Cheese!   Below are two recipes for herb butter that I usually keep in my fridge with a jelly that I tried on. You can combine any of the fresh herbs that you like such as dill, thyme, parsley, tarragon, chives, basil oregano. Make and freeze them so you can always have it on hand.

 Rosemary and Garlic Butter

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Ingredients:

½ cup of unsalted butter room temperature

¼ teaspoon of salt

1 garlic clove minced

1 tablespoon of  chopped rosemary

Instructions:

  1. Prep counter space with plastic wrap.
  2. Add soften butter to bowl, add pinch of salt and start mixing it with a spatula.
  3. Once incorporated add rosemary & garlic, continue to mix until combined.
  4. Once combined, dump her butter onto plastic wrap. Roll butter into a log shape, once formed close both ends and refrigerate.

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Foodie Note: Great for lamb, steak, chicken & dinner rolls.

Fire Hot Jelly Herbed Butter

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Ingredients:

½ cup unsalted Butter

2 tablespoons of Jenkins Jellies “ Hell Fire Pepper Jelly”

1 tablespoon chopped Italian Parsley

Instructions:

  1. Prep counter space with plastic wrap.
  2. Add soften butter to bowl, add pinch of salt and start mixing it with a spatula.
  3. Once incorporated add jelly & parsley, continue to mix until combined.
  4. Once combined, dump her butter onto plastic wrap. Roll butter into a log shape, once formed close both ends and refrigerate.

Foodie Note:  Great way to spice up your eggs and bagel in the morning.

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Fun Foodie Tip:

Another way to stretch your herbs is by freezing them in an ice tray with extra virgin olive oil. Finley chop your herbs, sprinkle them into trays and cover with olive oil. Flavorful ice cubes are another spectacular way to add a depth of flavor to your dish.

Filed under: Recipes

  • dholcomb1

    great idea–I’ve often thought of doing it.