HOMEMADE HERB-INFUSED BUTTER
Make your butter fit any occasion with this great recipe. It's simple and easier then you'd imagine. Use the herb of your choice and use it on anything you'd like. You can heat it up in a pan before cooking, or depending on the herb, use it in baking. Enjoy!
Provided by christouxphr
Categories 100+ Everyday Cooking Recipes
Time 6h10m
Yield 8
Number Of Ingredients 3
Steps:
- Grind up the dried oregano until very fine; measure out 3 tablespoons.
- Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
- Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
- Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 7.3 g, Sodium 84.6 mg, Sugar 0.1 g
GARLIC HERB BUTTER
Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.
Provided by Kat2355
Categories Low Protein
Time 5m
Yield 1 stick
Number Of Ingredients 6
Steps:
- Beat all ingredients together with a fork until light and fluffy.
- Place on plastic wrap and roll into a log.
- Twist ends of plastic wrap to"seal" butter inches.
- Store in freezer, and cut off discs of butter as needed.
- You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
- Try adding chives, rosemary, or tarragon.
HERB BUTTER
This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.
Provided by Taste of Home
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
HERB BUTTER FOR STEAK
If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.
Provided by Bibi
Categories Compound Butters
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
- Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
- Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
- Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
- Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
- Return to the refrigerator until firmed up, about 40 minutes.
- Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg
FRESH HERB BUTTER
I love impressing dinner guests with flavored butter. I mix up a big batch and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Time 25m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.
Nutrition Facts : Calories 68 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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