Herb Butters

Ciao Tutti,

Herbs are growing abundantly in the garden, so it is the perfect time to enjoy herb butters, as they are super tasty and easy to make. 

Allow your butter to come to room temperature so that it is soft enough to work with (I use the equivalent of 1 stick US which is 1/2 cup or about 113 grams).  Chop up three to five tablespoons of herbs...this is all about taste, so experiment with different quantities and types.  Some good ones to try are thyme, lemon thyme, chives, chive blossoms, oregano, marjoram, french tarragon, parsley, lemon balm, violet flowers, calendula petals, and black pepper. 

My favorite combo so far has been lemon thyme, Greek oregano, chives, tarragon and violet flowers.  Sprinkle the chopped herbs over the softened butter and mix together. 

The flavor melds together better if you wait a few hours or over night before enjoying...but I know that's not always possible :)  The butter store in the fridge for up to a couple of weeks or freezes well for a few months.  This also works well with goat cheese.  If you want to try a sweet butter, add a bit of honey and herbs like bronze fennel and cinnamon.  Get creative and share your favorite combos in the comments below.