Herb Butter

Method

Simply soften the butter and mix the herbs in.

Roll into small logs or put into a ramekin and store in the fridge.

Cut off small round as you require them.

If you are going to freeze the butter, I suggest that you freeze it in small portion sizes - a small ice cube tray would work well and then once frozen store them in a zip lock bag in the freezer until needed.


Lemon Herb Butter

4 Tbsp unsalted butter

1 Tbsp Italian Parsley, chopped

1 tsp chopped fresh Dill, chopped

1 tsp Lemon Juice

1/2 tsp finely grated lemon peel

pinch of salt


Parsley and Garlic Butter

4 Tbsp unsalted butter

2 Tbsp Italian Parsley, chopped

1 clove of garlic, chopped

*Herb butters are perfect to freeze  however if you plan to add Garlic, leave it out and add it once the butter has thawed, otherwise the flavour may be too bitter.


Hot and spicy butter

4 Tbsp unsalted butter

1/2  garlic clove, chopped

1/4 red chilli seeded and chopped

1 Tbsp Italian Parsley, chopped

1 Tbsp chopped chives

1 tsp lemon juice

pinch of salt

freshly ground black butter


Seriously Herby Butter

1 c softened butter

1 tsp Basil

1 tsp Thyme

1 tsp Tarragon

1 tsp chives

1 tsp rosemary

Or use any combination of your favourite herbs!