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recipe: how to make herb butter

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Thyme from garden

As frost is about to hit here in the northeast and the last treasures of the garden are picked, one question comes to mind; what to do with all the garden herbs enjoyed through the summer? One of the easiest and tastiest solutions is to make herb butter!

This recipe is so simple that you will want to make it all the time! It is perfect on rustic bread, crackers or mixed into steamed vegetables.  The best part? You can freeze and save for later! Perfecto!

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Box Basil

You will need:

  • Butter, unsalted- at room temperature
  • Herb of your choice, minced or chopped fine
  • Kosher salt

Instructions:

Place 1 stick of softened butter into bowl and with a fork stir until creamy. Add in chopped herb and pinch (about 1/8 tsp) of kosher salt. Combine thoroughly. Tear a small piece of saran wrap and place butter in center. Shape into a log and wrap tightly. Place in refrigerator for 30 minutes or until firm. Butter can also be frozen for up to six months.

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cream butter with basil

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Shape into log

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label before storing

For this recipe, I chose to make butter with basil, rosemary and thyme, but you may use whatever you like such as dill, cilantro, parsley, sage…anything really.

Try on corn on the cob or pasta, fish or potatoes. The possibilities are endless!

The hardest part of making herb butter is waiting for the butter to soften.

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Laurie

Sunday 14th of October 2012

Food blogs are so amazing to me. The photos always look awesome. I like the herb butter recipe. A lot of butter recipes going on this weekend. Visiting from SITS.

Kelly

Sunday 14th of October 2012

Hi Laurie- Thanks for stopping by! Food is one of my passions and capturing in photos is too! Have you tried herb butter before? So good! :)

angela

Sunday 14th of October 2012

Yum! This is also good for someone like me who doesn't have a ton of herbs in her (almost non-existent) garden. Sometimes I'll buy a packet of fresh ones for a recipe and then have leftovers that go to waste over the next few days; this is a great idea!

Kelly

Sunday 14th of October 2012

Yes! Exactly...a perfect way to use the left-over herbs! Another tip: I've also placed herbs in an icecube tray, filled with my favorite stock and made frozen "herb-cubes" It's a great way to flavor up a quick sauce or gravy, veggies or soups!

Susi

Tuesday 9th of October 2012

Love this idea. I may need to use some of the over abundance of basil I have and try my hand this. :)

Kelly

Wednesday 10th of October 2012

You so should! I had a ton of basil this year too...and it happens to be my favorite butter flavor!

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