Herb butters are an easy way to add a different taste to almost anything that you normally put butter on. They are also a good way to experiment and become familiar with the different flavors of specific herbs. Fresh herbs should be used for the best results. However, if dried ones must be substituted then only half of the quantities suggested in the recipes given below are needed.

Mixing is usually done by hand, but a food processor can be used. This will produce different textures which add interest. However, bits of the herbs left in the butter look attractive.

Lemon Herb Butter Recipe

Ingredients:

• 4 tablespoons (50 ml) unsalted butter
• 1 tablespoon (12,5 ml) finely chopped fresh parsley
• 1 teaspoon (5 ml) finely chopped fresh dill
• 1 teaspoon (5 ml) lemon juice
• 1/2 teaspoon (2,5 ml) finely grated lemon peel
• a pinch of salt

Allow the butter to come to room temperature in a small bowl. Cream the butter before adding the other ingredients. Mix well so that the herbs are evenly distributed. Chill in the refrigerator until firm. Put butter pats on top of pan-fried or grilled steak just before serving. Pasta and cooked, drained green vegetables can also be tossed in lemon herb butter while they are still hot.

Tarragon Butter Recipe

Ingredients:

• 4 tablespoons (50 ml) unsalted butter, allowed to soften to room temperature
• 2 tablespoons (25 ml) finely chopped fresh tarragon
• 1 teaspoon (5 ml) lemon juice
• a pinch of salt

Cream butter, mix well with the other ingredients. Chill until firm. Use to baste chicken in the last few minutes of grilling so that the delicate flavor of tarragon is not destroyed.

Chives and Parsley Herb Butter Recipe

Ingredients:

• 6 tablespoons (75 ml) unsalted butter, softened
• 2 tablespoons (25 ml) finely chopped parsley
• 1 tablespoon (12,5 ml) snipped chives
• 1 teaspoon (5 ml) lemon juice
• a pinch of salt

Cream butter and mix well with the other ingredients. Chill until firm. Serve with boiled new potatoes or use to top baked ones.

Garlic Herb Butter

Ingredients:

• 1/2 cup (125 ml) unsalted butter, softened to room temperature
• 1/4 cup (65 ml) finely chopped marjoram
• 1 teaspoon(5 ml) finely minced garlic
• 1 teaspoon (5 ml) lemon juice
• a pinch of salt

Cream butter, mix well with the other ingredients. Add the rest of the ingredients and mix well. Spoon the herb butter onto the center of a plastic wrap. Mold into a sausage shape. Seal the wrap, twisting the two loose ends tightly so as to hold the shape. Chill in the refrigerator until firm. When required, slice off round shaped pieces – they should look like coins. Plastic ice cube or candy trays can also be used as molds for herb butter. Serve on boiled or grilled corn on the cob. Also good with grilled meat.

Leftover herb butter will keep for about 2 weeks in the refrigerator, and for about three months in the freezer, as stated on optinghealth.com. If you intend to freeze herb butter that has garlic as one of the ingredients, leave it out the garlic and only add it to thawed butter; just before using it. The flavor of garlic sometimes becomes too dominant or bitter when frozen.