Herb Butters

Herb butters are great for flavoring vegetables, fish, meats, summer corn–anything that might be enhanced by a pat of butter and some fresh herbs or garlic–in other words, most everything!

Preparation is as simple as mixing softened butter with a bit of minced fresh herb leaves and chilling (or forming into a log, wrapping well, and freezing, so you can slice off a pat or two whenever you want). You can use a single herb–tarragon, rosemary, thyme, parsley, etc., depending on what you’ll be serving it with–or combine two or three. Here are some variations.

Garlic paste is a great addition, but be sure to use a light hand, says rtmonty.

Lemon butter (use the zest and some juice), lemon garlic butter, or lemon garlic parsley butter (julieswan).

Mrs. Dash (an herbal salt-free seasoning) whipped into soft butter. Note: this needs to “age” a bit, says LisaAZ.

Shallots, fresh lemon juice, and parsley make a very traditional combo. If you want to deemphasize the shallot flavor, mince and soak in wine vinegar for 15 minutes, then rinse and let dry on paper towels before incorporating (Karl S).

rtmonty also likes to add few anchovy fillets along with one of the herbs.

Board Links: Herb butters–need your suggestions