My Favorite Herbed Butter Recipes

HERB BUTTER: 8 RECIPES

Steps:

• Allow the butter to soften.
• Mix the parsley and chives together and then stir them into the softened butter.
• Slowly add the lemon juice, stirring constantly.
• Mix in sea salt and pepper to suit your taste.
• Allow the butter to soften.
• Remove the basil leaves from the stem.
• Pile them one on top of the other and roll into a tube. Envision a cigar.
• Slice in 1/8- 1/4 inch slices all along the roll.
• Allow the pieces to fall apart.
• Stir the basil pieces into the butter.
• Allow the butter to soften.
• Mince the garlic and add it to the butter.
• Combine the herbs to suit your taste.
• Place in the fridge for 2 hours before using, so the flavors can blend.
• Allow the butter to soften.
• Cut the sage into 1/4 inch square pieces.
• Mix the two together.
• Allow the butter to soften.
• Finely chop the parsley, tarragon, and chervil.
• Snip the rosemary leaves.
• Add all of the herbs to the butter and mix well
• This butter will enhance the flavor of vegetables, fish, or French bread.
• Allow the butter to soften.
• Crumble the dried mint into the lemon juice. Stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Crumble the dried herbs into the lemon juice and stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Stir in the horseradish cream and the chopped chives.
• Add salt and pepper to taste.
• Refrigerate butter for several hours before serving.

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

GARLIC HERB BUTTER

Steps:

• Place the heavy cream in a stand mixer and whisk on medium speed for 3 minutes. Cream will start to whip and thicken.
• Once thickened, increase the speed to high and whisk for 5 minutes out until butter form in the whisk and separates from the buttermilk. You'll want to cover the bowl to avoid splashing.
• Once butter is formed strain away from buttermilk using cheese cloth. Form the butter into a ball and drain the butter milk. Discard or use the butter milk.
• Add butter, garlic, House Seasoning Blend, minced thyme and minced Rosemary back into the mixture; Mix together for 2 minutes.
• Use immediately or form into a log and refrigerate for 1-2 weeks.

HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.

Steps:

• 1. Pat the scallops dry. Season with salt and pepper. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat. 3. To make the dressing. Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice. Add the feta and gently toss to combine. 4. To serve, plate the scallops and spoon over the feta and dressing. Season with flaky sea salt. Serve with crusty bread.

CILANTRO LIME BUTTER

Steps:

• Soften butter to room temperature.
• Combine garlic, salt and pepper (if desired), cilantro, lime juice and zest. Mix well.
• Roll up in parchment paper or plastic wrap and chill until firm. When firm, serve sliced with your choice of food.

MY FAVORITE HERBED BUTTER

Steps:

• Whip softened butter in a large mixing bowl with mixer on medium till light and fluffy --
• Mix onion and herbs into butter, stir to combine well.
• Blend in garlic and lemon juice.
• Chill in refrigerator about 30 minutes to chill slightly.
• I like to divide this into 3 rolls and roll in parchment paper, so that I may slice it to serve on bread or top steaks, etc.
• Please allow flavors to blend at least 6-8 hours before using.
• I have frozen this and let it soften slightly before using.