November 03, 2008

RECIPE - Susan's Herb Butter Submitted by: Susan Swanson

Susan's Herb Butter
Submitted by: Susan Swanson

1 C unsalted butter, softened

*Winter mix:
5 sprigs fresh marjoram
3-4 sprigs fresh thyme
1 cup fresh parsley
2-3 fresh sage leaves
1 clove garlic, peeled (optional)
10 chive leaves
2-3 mint leaves, any flavor
1 tsp sea salt
Zest of 1 lemon or lime

*Summer mix:
Add ½ cup fresh basil
Decrease parsley to ½ cup

Wash and dry all herbs. A salad spinner works very well. Strip herbs from their stems and add to food processor along with the grated zest and garlic. Pulse the blade to chop the leaves, add the salt, then the butter. Flavor is best if allowed to rest for 30 minutes.
Butter is awesome on roasted pork loin, steak, and fresh veggies or used as a spread for toasted bread or crackers. The recipe is very flexible but the salt and zest are crucial. Scrambled eggs, Hollandaise, or a bowl of fresh pasta with butter and warm fresh tomatoes are all very tasty. The butter keeps well for a week in the refrigerator. My family's favorite use is spread on warm cheese bagels for breakfast. Hope you enjoy!

1 comment:

Dannelle said...

roll it in plastic and it freezes great- then just cut circles or pats off as needed. Love your new header- Dannelle