I am a butter fanatic. I love butter on toast, vegetables, fish, meat, desserts, etcetera! Butter brings a subtle creaminess that is difficult to replace. However, butter can get boring pretty quickly. I mean after all it typically only has one flavor-buttery.
In this effortless twist, butter gets a makeover by infusing herbs into the mix to bring additional fresh flavor. My personal favorite herbs to blend? This is a trick question since I am not herb biased. Some of my favorite herb butters are mixed either Rosemary, Thyme, Basil, Sage, or Tarragon. But those are not the only herbs you can use. You can also mix butter with marjoram, savory, dill weed, chives, or oregano. Heck, you can even mix Lavender in there if you'd like. And if you want to really step up your butter game (and say fancy words at the same time) try adding some Herbs de Provence to the butter.
Butter has been getting a bad reputation over the years with the whole "margarine is worse, no butter is worse, no- margarine is worse" controversy. While there are several studies showing that butter may not be the best condiment for humans, there is some evidence suggesting that butter contains some healthy fatty acids as well as healthy vitamins and minerals. For both our sakes though, don't go chomping on raw sticks of butter!
This simple recipe for fresh herb butter is easy to adapt. Use one herb or a mix of your favorites. Serve the butter with bread, or use to enhance grilled fish, vegetables, or corn on the cob.
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh herb leaves, rinsed, dried, and very finely chopped (use a single herb or a mix of favorites)
- Pinch of sea salt (optional)
Place the softened butter in a small mixing bowl.
Next, add the herbs (and salt, if using) and mix together with a fork until the butter and herbs are well-combined. *You can also use a table mixer if you have one just make sure to mix at a lower speed to avoid whipping the butter and changing the consistency entirely.
Transfer the butter to a small ramekin to serve. If you prefer, cover and chill butter until firm yet spreadable.
The mixture may also be placed on wax or parchment paper, wrapped and shaped into a log, and frozen for later use.
Butter will normally keep in the refrigerator for up to two weeks. Watch for the herbs changing color as this may be a sign that they are going bad.