I had no idea I could save my herbs by putting them in water in the fridge. After I made this herb butter, the basil I bought at the grocery store lasted more than a week this way! I'm so used to watching my herbs wilt after two days in the fridge and eventually throwing them out, this was such a great tip. I will be putting my unused herbs out like flowers all over my house now!
COMPOUND HERB BUTTER
- 1 cup butter (2 sticks)
- 1 tablespoon basil (notice how fresh mine looks in the mason jar filled with water)
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 2 tablespoons olive oil
- 2 teaspoons of lemon juice
Let the butter come to room temperature. It should be soft, but not melted. Mix on high for 3-4 minutes until it is light and creamy.
Finely chop the basil, thyme, and rosemary.
Add the chopped herbs, olive oil, and lemon juice to the butter, and mix for another 1-2 minutes.
Use a spatula to put the butter on a piece of parchment or wax paper. Fold the paper over the top, and roll it into a tube shape. You can use a baking or cutting sheet to help pull it tight.
Put it into the refrigerator for a couple hours, until it firms up enough to slice easily.
My favorite ways to serve herb butter is on steak, on bread, or in rice and pasta. It adds such a great rich, creamy punch to your dish! The best part about making your own flavored butter is you can choose from an infinite array of herbs and spices.
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