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Herb Butters

© Laurel Morris

Some of your favorite herbs can be used to make special butters. This can lead to a whole science of its own if you let it! Combinations are endless, and you're stopped only by your own tastes.

The Basics

First, use unsalted butter in your recipes. Beat the softened butter until creamy, and then blend in your other ingredients. Butters can then be placed in candy or jello molds, or placed onto waxed paper and rolled into a ball or a log. Or use a pastry bag and make your own shapes. Refrigerate for at least one hour for the flavors to blend.

Butter Storage (from the Land O'Lakes site)

The Three C's of Butter Storage: Clean, Cool, Covered

To protect its delicate flavor, butter should be stored in its original carton or in a covered container. Store away from foods with a distinctive flavor. Do not store butter in the "butter keeper" on the refrigerator door, as the temperature on the refrigerator door is sometimes warmer.

For longer storage periods, butter can be frozen in its original protective carton for up to four months. Longer freezing time may affect the quality of flavor and texture.

For easier spreadability, remove butter from refrigerator 30 to 45 minutes before serving.

Basic Herbal Butter
4 tb Unsalted butter
1 tb To 2 T chopped fresh herbs (Or 1 1/2 t dried herbs)

Cheesy Herb Butter
1/2 Cup Butter 2 Tbsp. Minced Green Onion
1 tsp chopped parsley
1 Garlic clove, minced

Combine all ingredients. Let stand 1 to 2 hours. Use on baked potatoes and hot bread.

Garlic and Lemon Butter
2 teaspoons minced fresh garlic
2 tablespoons lemon juice
1/2 cup butter

Cilantro Lime Butter
(Use on grilled meat and vegetables.)
6 tablespoons unsalted butter, softened
2 teaspoons lime juice
2 tablespoons minced cilantro
Ground cayenne pepper or hot pepper sauce
Salt

Bleu Cheese Butter
(Use on grilled steak)
6 tablespoons unsalted butter, softened
1/4 cup crumbled bleu cheese
2 teaspoons brandy
1 tablespoon chopped parsley
Freshly ground pepper

Mix ingredients, and add pepper to taste.

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