Easy Herb Butter

Herb butter is a great way to use the herbs from your garden that are past their prime. This butter compliments chicken, fish or steak. I’ve been known to spread this on toast with a thick piece of brie cheese, a glass of wine and call it dinner.

One of my passions is my garden. We live in small town in NJ who has rich soil that makes the most beautiful gardens. Yes, I said gardens. I have an herb garden, a vegetable garden then gorgeous flowers all around our property.

With the cool weather setting in (don’t get me wrong, I welcome the cool weather) my herb garden is past it’s prime. The plants are still beautiful but I don’t want to see them die off when Jack Frost arrives.

This herb butter allows their delicious taste and aroma to last in your refrigerator up to two weeks. Keep the herb butter in a sealed container that’s air tight.

Let’s get cooking, you’ll need:

2 sticks room temp. butter

2 cloves of garlic

1 tsp lemon rind

Parsley

Sage

Basil

Fresh Ground Pepper

This is an easy recipe and your food processor does all the work. Add softened butter, garlic, herbs, lemon rind and fresh ground pepper.

The fresh ground pepper is an important ingredient. You want the bite of the pepper to offset the sweetness of the butter. I use a Mc Cormack Peppercorn Medley Grinder.

Did you know that different color peppercorns taste different? The pink peppercorns are not true peppercorns but are the ripe berries of the Brazilian pepper tree. Who knew? The things you learn when you’re blogging! The Mc Cormack Grinder also has the mix peppercorns with coriander and all spice.

Turn the food processor on until the herbs are chopped and the butter comes together. This is when I wish I invested in a small food processor to do small jobs. I have a big Hamilton Beach food processor for over ten years and it gets a work out. Invest in good kitchen equipment and it will last a long time.

Grilled (indoor stove top) left over hamburger rolls (I waste nothing) sliced into long strips, make a delicious appetizer with the herb butter. When making chicken, add the butter between the skin and the flesh of the bird. This will allow the butter to melt and baste the chicken as it cooks.

Add a dollop of butter on top of grilled fish or steak. You may want to add a little salt if you’re topping a steak. You can steam mussels in this butter and add white wine for a great appetizer.

The herb butter can be formed into a log on top of plastic wrap. Roll (like a jelly roll) and twist the ends of the plastic wrap tightly. This will allow you to slice the butter into discs for a fancy presentation.

You’ve just made a delicious herb butter for a fraction of what the store bought herb butter would have cost. Saving money and making great food is what this blog is all about!

Share your pictures of how you just your herb butter.