Homemade Herb Butter
It is super easy and simple to make and so versatile. From meat over vegetables to putting it into your sandwich, homemade herb butter will make pretty much everything taste even better. Plus you can change up the flavor however you want to switch it up.
Equipment
- Medium-sized Bowl
- Rubber Spatula
- Plastic wrap
- Freezer bag
- Knife
Ingredients
- 250 g Butter room temperature, unsalted
- 2 cloves Garlic grated (optional)
- 4 tbsp. Herbs chopped up
- 1 pinch Salt and Pepper
Instructions
- In a medium-sized bowl, place the softened butter at room temperature for easy mixing and a smooth consistency.250 g Butter
- If desired, add grated garlic cloves for an extra layer of flavor. However, feel free to omit it for a milder taste.2 cloves Garlic
- Incorporate freshly chopped herbs of your choice, salt and pepper.4 tbsp. Herbs, 1 pinch Salt and Pepper
- Gently combine all the ingredients in the bowl using a rubber spatula, ensuring that the garlic, herbs, salt, and pepper are evenly distributed throughout the butter.
- Gently combine all the ingredients in the bowl using a rubber spatula, ensuring that the garlic, herbs, salt, and pepper are evenly distributed throughout the butter.
- Using the spatula, shape the butter into a log, ensuring it is compact and evenly shaped.
- Fold the foil over the butter and start rolling in the butter. Make sure you roll it very tight.
- Using the spatula, shape the butter into a log, ensuring it is compact and evenly shaped.To secure the log, twist the ends of the plastic wrap and roll it gently on the table in one direction. This tightens the wrap and creates a firm, well-shaped log.
- Place the wrapped butter log into a freezer bag and freeze until firm, holding its shape.
- When ready to enjoy the herb butter, remove it from the freezer and let it thaw for a few minutes at room temperature. This makes spreading easier and ensures a smooth texture.When ready to enjoy the herb butter, remove it from the freezer and let it thaw for a few minutes at room temperature. This makes spreading easier and ensures a smooth texture.
Notes
- This recipe uses the log method. However, you can also simply spoon the butter into an ice tray and freeze it that way. Make sure the tray has a lid or you cover it in foil.
- Check out the post above to find many different flavor combinations to make different compound butters.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Calories: 1815kcalCarbohydrates: 4gProtein: 4gFat: 203gSaturated Fat: 128gPolyunsaturated Fat: 8gMonounsaturated Fat: 53gTrans Fat: 8gCholesterol: 538mgSodium: 1827mgPotassium: 258mgFiber: 1gSugar: 1gVitamin A: 9367IUVitamin C: 13mgCalcium: 176mgIron: 2mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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