This morning I talked about one type of herb butter, but this is a recipe for a different kind of herb butter — one I’m sure you’ll like just as much!
Butter is the way to make your food more delicious and satisfying — and this recipe is an awesome way to use extra herbs you may have lying around. You can make it with any combination of herbs; just let your mind run wild! I decided to use chives and parsley, and I can’t wait to experiment more with the other good herbs in season this summer. (Hello, basil!?)
One stick of organic, unsalted butter
1/2 cup chopped herbs
Two garlic cloves, minced
Freshly ground black pepper
A squeeze of lemon juice
This is How We Do It
Let your butter sit out for a few hours; you need it to get pretty soft. If you can’t, put it in the microwave for 15 seconds — no more! You don’t want it to melt.
When the butter is soft, spread it so it’s in a big glob and add in the rest of the ingredients.
Stir until well-combined. You can stop right there, but I chose to form it into a stick-like shape.
Then just wrap it in wax paper and put it in the fridge to let it re-harden! Done and done!
It’s so easy to cut off a slice to use for sauteing pretty much anything. I definitely recommend using it when you make omelets or other egg dishes. Then you don’t have to go through the hassle of chopping herbs each time; all your flavors are right here!
You can also use it as a topper for fish, steak, or potatoes; again, it gives that flavor without a lot of hassle! I hate the hassle of chopping herbs, so doing it once (using my herb mincer) and getting it over with works very well for me. And since I love butter, I love a new way to enjoy it!