Here’s an easy thing to do when you find yourself with more herbs than you know what to do with: make herb butters! What does one do with herb butter, you ask? How about topping your fresh grilled steak or veggies with a pat of herb butter and letting the melty goodness add extra flavor to your dish? Or spreading some flavor pizzazz on your dinner rolls? Or melting in a pan and sauteeing shrimp? Or cutting into scone or cracker dough to make a savory snack?

Oooh yeah. Are you with me now?

I told you a couple days ago I gave my chives a haircut to keep them growing strong. I also told you that I was going to make chive butter with the the handful of chives that were harvested. Let me tell you how easy it is to make.

Add room temperature butter (1 stick, 2 sticks, however much you want to make) to a stand mixer fitted with paddle attachment. [In a hurry and forgot to set the butter out? Microwave a stick of butter in its paper wrapper for 4 seconds on each side; 16 seconds total] Chop or snip a big handful of herbs into the bowl. Mix until herbs seem evenly distributed throughout the butter. (You could also use a food processor).

Use a spatula to scrape everything clean. If you’re not going to use it right away, plop it onto a piece of plastic wrap. Begin to roll it up, shaping the butter back into as close to its original shape as you can. Or if you’re feeling really fancy, you could use silicone candy molds to create interesting shapes of individual butter servings for a dinner party.

Or you can do as I do: Instead of re-rolling your herby butters into log form (have you ever tried to wrap something in plastic wrap with butter-greasy hands?), slather them into silicone ice cube trays to freeze as individual blocks of butter (about 2 tablespoons worth). Once frozen, wrap appropriately, and pull out just the perfect amount of butter when you need it! (Dare I say Pinterest-worthy??)

 

I used chives because that’s what I had. But you could use basil, thyme, oregano, marjoram, lavender, parsley, cilantro, sage, rosemary, add a drizzle of honey or a dash of spices…the possibilities are nearly endless. How would you use herbed butters? What do you do when you have too many herbs in your garden or windowsill? Do tell.

Chive Butter

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3 thoughts on “Chive Butter

  1. Carrie says:

    Pinned =) Great idea – Thanks!

  2. athegallant says:

    Thanks for this ! Since we don’t have a garden, nor no room for plants in our micro-sized flat, we always buy fresh herbs from the shops – which always come in big bundles. They always end up going bad before I can use them up ! This may just solve that problem 🙂

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