Recipe: Herb Butter

By SMorrissey

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

makes about 1/2 cup (equivalent of 1 stick)

1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)

In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour.

I also make sweet butter.

for eg mixing apple sauce with butter.

Good for making sandwiches - when one wants to make a sweet savoury type

I mix in herbs from the garden with cream cheese (I do the lite variety) - I mostly used dill & thyme - with a little salt and garlic powder.

It makes the most delicious open-faced tomato sandwich: toast a piece of yummy wheat bread, spread with the cream cheese, top with fresh sliced tomatoes (I use yellow b/c it looks gorgeous). Top with kosher salt, fresh ground pepper, and sprinkle with a little more dried or chopped fresh herb just for added color. Delish.

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