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Home » Condiments, Farm to Kitchen

Herb Butters

By Helen Brody (June 26, 2012)

A slice of herb butter from the freezer on a steak, chicken, chop, fish, even a hamburger will make a simple dinner grand. And don’t forget to use it on grilled vegetables. If using chives, cooks often include a few chopped up flowers in the butter or use them as garnish.

2 tablespoons the herbs chopped (best right out of the garden, a blend or one herb)
1/4 pound unsalted butter
drop lemon juice (or to taste)
pinch of salt

Mash or whip the chopped herbs into the butter, lemon juice, and salt. Scrape on a piece of plastic wrap and roll tightly into a roll. Seal it and store in freezer.  Best to wait and hour or so before using to allow  flavors  to blend into the butter.

Variations:
dash Cayenne pepper
1/8 teaspoon finely minced garlic

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