I’ve been on a bit of a summer kick lately (I wonder why?) and one of the ingredients I associate most with summer is fresh herbs. Ah yes…remember that herb garden I wanted to start last year? Well it’s on its way and I’ve already found a delicious way to put these herbs to good use.

Introducing: herb butter. A simple idea (just mix in some herbs with butter) for a meal enhancement that you might become addicted to. Personally, I’m not big on buttering my bread, but this…this is different. It’s a means of adding flavor, lots and lots of fresh herb flavor, to my meals all summer long.

So why not give it a shot? You can freeze it and preserve your herbs all year long. Yum!

And you know what else herb butter would be delicious on? How about Molly Wizenberg’s Hasselback Potatoes?

Herb Butter

An incredibly versatile fresh herb spread/condiment/garnish you won’t want to let your fridge be without. Keeps for up to 5 days in the refrigerator or 3 months in the freezer.

Ingredients

1 tsp. parsley, finely chopped
2 tsp. basil, finely chopped
2 tsp. chives, finely chopped
1 1/2 tsp. oregano, finely chopped
1 1/2 tsp. rosemary, finely chopped
1 1/2 tsp. tarragon or thyme, finely chopped
1/4 tsp. black pepper, freshly ground
1 garlic clove, minced
1/2 C. butter, at room temperature not margarine

Directions

Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. Or, you can do the mixing with a mixer or food processor. Place a 1/2 square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm.

Vegetables- A pat of this butter in steamed vegetables really perks up the flavor. Try adding to corn, rice, beans, etc.

Grilled Meats- Add pats of herb butter on top of just off the grill steaks. Let steaks rest for 5 minutes before serving.

Garlic Bread- Spread softened herb butter onto 1 slices of Italian bread. Shake on some parmesan cheese, then sprinkle with shredded mozzarella and broil until golden brown.

More Like This:
Freeze Your Herbs
How to Start Your Own Herb Garden
Honey Herb Butter

Tags: butter recipes, hasselback potatoes, herb butter, herb recipes, molly wizenberg, orangette

Posted by Hillary, 9:57 AM

This entry was posted on Tuesday, June 24th, 2008 at 9:57 am and is filed under herbs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.