Is your herb garden exploding with lucious succulent herbs and suddenly you find yourself scrambling for ideas on how to preserve them? Herbed butter is an excellent recipe for freezing for winter. Wherever you use butter, this is your recipe to leave as is or adapt with other herbs. Experiment, after all … isn’t it the most exciting thing about cooking, besides eating!
Flavored butter can be slathered on grilled meat, fish, and poultry. Smother corn on the cob, mashed potatoes, vegetables, pasta or rice, with a heaping dollop. Don’t forget that steaming, hot baked bread, fresh out of the oven will lovingly soak up every bit of herb butter and if by chance you put too much … all the nooks and crannies will form puddles of delicious herb infused butter. YUM!
1 Stick Butter , softened
1/4c *Fresh Parsley, chopped, mix several herbs together to equal 1/4c, if you choose
2 Cloves Garlic, smashed
1/2t Cracked Black Pepper
Blend all ingredients in a bowl (do not whip).
Put butter in a decorative dish and serve.
Alternately chill in butter mold and serve.
Butter will keep 2 weeks in fridge and a few months in the freezer.
*Basil, Thyme, Dill, Tarragon, Oregano, Majoram, Cilantro, Sage, Fennel