Preserve the Harvest: How to Make Herbal Butter

Herbal butters seem so fancy when you go to a restaurant. They add a unique flavor to whatever they touch. Did you know they're actually easy to make at home? They're a great way to use your herbs through the growing season and preserve them for beyond.

Making herbal butter is perhaps one of the easiest things you can do in a kitchen. It lends fresh flavor to even simple meals like baked potatoes. There is no set ingredient list for making herbal butter with only two ingredients required, butter and herbs. From there your imagination and flavor palate are your guides.

For whatever combination of herbs, spices and flavors you choose, it's best to start with good butter. My favorite butter comes from free range cows and is only available at certain times of year. But that's not even a must. Adding herbs makes even your normal stick of butter stand out in the crowd.

To make the butter, soften it first. It's important not to melt it. Do not use the microwave to soften it because it will not soften evenly and will leave spots that are melted.  Sit the butter out on the counter in room temperature air until it's soft and pliable. I work with a stick, or 1/2 cup butter at a time. That makes it easy to handle and each stick of butter can have a different flavor combination.

Chives and dill have been chopped and butter is waiting to soften. A hint of lemon juice makes this extra tasty.


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