Herb Butter

  • Ready Time : 0 min




For roughly one quarter of a pound of butter, the size of one stick, use roughly two tablespoons of finely chopped herbs. But you can adjust the amount of herbs as to your own liking. Plop the butter in a bowl and sprinkle the chopped herbs right on. Now start cutting up the butter and letting the herbs fall into the crevices. I like to use an (appropriately named) butter knife for this because it doesn’t encourage as much smearing as a spatula, and hence possible melting. It should take all of a minute to somewhat “evenly” distribute the herbs around the entire quarter-pound. It doesn’t have to be that even, and of course, it never will be perfectly so.

Store it in an airtight container and enjoy as long as you want. You can be reminded of your garden in full summer bloom all year ’round now. And, you’ve also found a much better vessel for your butter — in a tightly sealed, airtight container in the fridge! Each time you open it, it should smell like newly clipped herbs.

Hint: drop a glob of this in the center of a hot bowl of soup.

Source: Mark Bittman

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