Friday's Food Tip: Herb Butters

Since fresh herbs are so plentiful this time of year, why not make a variety of simple herb butters? You can even freeze them to enjoy in the cooler fall months ahead. Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. And don’t forget to slather some on a big chunk of fresh bread.




To make herb butters, chop the herbs very fine. Cream the butter, then blend in the herbs and seasonings. Roll the herb butter into a log – or see our earlier food tip and use them to make molded butter pats.

Wrap the butter log in waxed paper. Store in the refrigerator, or put in the freezer (for up to 6 months).

Try the following herb butter combinations:

HERBAL BUTTER

2 sticks softened butter
1 Tbsp. chopped, fresh green basil
1 Tbsp. chopped, fresh marjoram
1 Tbsp. chopped, fresh chives
1 tsp. chopped, fresh rosemary
1 tsp. fresh lemon juice

PARSLEY HERB BUTTER

1/2 c. softened butter
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley
1 tsp. lemon juice
1/4 tsp. chopped basil
1/4 tsp. oregano
Pepper to taste

ROSEMARY BUTTER

2 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice
2 sticks softened butter

Experiment with other herbal combinations to create your own special herb butters.