Add a touch of elegance to your next meal with your own homemade herb butter. Use herb butters on breads, canapes, sandwiches, or, with vegetables, meats, fish or eggs. The fresh taste of herbs and the rich flavor of butter makes an enticing combination that will add an exquisite touch to any dish.
Herb butters are easy to make. Use salted or unsalted sweet cream butter (traditional French chefs used only the unsalted variety). Margarine may also be used. When substituting fresh herbs for dried ones, double the amount used. A general rule of thumb for making herb butters is: for every cube of butter (1/2 cup, or 1/4 pound), use 1 tablespoon of finely chopped, fresh herbs; 1 to 1-1/2 teaspoon of crumbled dried herbs; or 1/2 teaspoon of ground seeds (i.e. dill seed, fennel seed, etc.)
Serve softened herb butters in pottery bowls. For a special touch, form chilled butter into curls, rounds, or squares. Use a melon baller to make butter balls, or use butter molds to create fancy shapes.
Herb butters should be used within a day or two. For longer storage butters should be frozen. Many cooks like to freeze butter in small pats or balls, which can be used a single serving at a time.
Here is a mouth-watering collection of herb butter ideas. Each recipe is meant to be used with 1 cube (1/4 pound) of butter. Follow the directions in the previous article for making these great butters. Experiment with your own special combinations, the possibilities are endless. Enjoy!
Use on meats, fish, or vegetables. Great on cheese and egg dishes.
A wonderful touch on lamb, or use on new potatoes, carrots or green peas.
Use on broiled meat or fish. Great on noodles or broiled tomatoes.
Use on zucchini, green beans, or summer squash. Wonderful for sauteed fish. Use to top poached eggs or noodles.
Use on lamb or fish. Adds a unique flavor to tomato dishes, eggs, cheese, or noodles.
Use on waffles, muffins, hot cereal, or baked fruit.
Use on poultry, or lamb chops, veal, or vegetables.
A delightful combination for fish.