Herb Butters

Since herbs are plentiful this time of year, why not use them to make a variety of simple herb butters? You can even freeze the butters to enjoy in the cooler fall months ahead.

Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. And don’t forget to slather some on a big chunk of fresh bread.

To make herb butters, chop the herbs very fine (and pulverize the seeds). Cream the butter. Then blend in the herbs and seasonings. Roll the herb butter into a log, then wrap the log in waxed paper. Store in the refrigerator, or put in the freezer (for up to 6 months).

Try the following herb butter combinations:

BASIC HERBAL BUTTER

2 sticks softened butter

1 Tsp. chopped, fresh green basil

1 Tbsp. chopped, fresh marjoram

1 Tbsp. chopped, fresh chives

1 tspo. chopped, fresh rosemary

1 tsp. fresh lemon juice

PARSLEY HERB BUTTER

1/2 c. softened butter

1 clove garlic, crushed

2 Tbsp. chopped fresh parsley

1 tsp. lemon juice

1/4 tsp. chopped basil

1/4 tsp. oregano

Pepper to taste

ROSEMARY BUTTER

2 Tbsp. chopped fresh rosemary leaves

1 Tbsp. chopped fresh parsley

1 tsp. lemon juice

2 sticks softened butter

Variation: To make pretty pats of these butters, spoon softened herb butter into candy molds and freeze. When the butter is frozen, pop it out of the molds. Store the butter pats in the refrigerator.

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