Basic Herb Butter:
1 tsp minced rosemary leaves
1 tsp minced marjoram
1 tsp minced thyme
1/4 tsp minced basil
1/4 tsp minced sage
1/4 tsp minced garlic (or garlic powder)
1 cup of unsalted butter (softened)
2 Tbsp chopped chives (or garlic chives)
1 tsp lemon juice (fresh is best)
1/2 tsp dried mustard
4 Tbsp unsalted butter
1 tsp chicken bouillon
1/4 cup butter
1/4 cup water
1/4 cup lemon juice (fresh is best)
1/4 tsp thyme
dash of salt
dash of paprika
dash of pepper
I don’t know what’s going on in your garden, but just about this time every year my herbs are spilling out over the sides of their beds. I’m always interested in finding new ways to use my herbs aside from the usual suspects (which involves much talk about which herb goes best with which dish). Just in case ya’ll haven’t tried them, this seemed like the perfect time to discuss herb butters.
Like so many other foods, butter just loves to cuddle up with fresh herbs to create some amazing tasting, buttery spreads. A bonus to making herb butters is that they make a lovely presentation on the dinner table and a classy surprise at an outdoor BBQ. Three of my favorite recipes are an all-around Basic Herb Butter, Chive Butter, and Lemon Butter.
- Let’s start with the Basic Herb Butter. Place all of the above ingredients into a bowl. On high speed, beat it all together until the spread becomes fluffy. And that’s it (seriously). Add all of this goodness to vegetable dishes or brush it all over corn on the cob. Broiled meats such as steak, chicken, or fish are excellent candidates, as well.
- Have chives or garlic chives in your garden? Try the Chive Butter on your chicken or fish by doing the same thing I did with the Herb Butter — but with only four ingredients this time. There’s just almost nothing to this, folks.
- With all of the summer fishing and campig going on, the last recipe — Lemon Butter — is a must for your grilled catch. Just blend the ingredients listed above and brush it onto the fish before you cook it.
I always start with unsalted butter so that I have control over how much salt is added (I’m not much of a salt fan, so I’m a little stingy with it). Most butters can be kept refrigerated for a week if they’re kept in a container with a tight lid. But I usually make them up the day (or the day before) I’m going to use them.
These may be some of the easiest recipes around, but bring them to the next potluck and I guarantee that some major foodie points will be scored.
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