Print

Herb Butter

Herb Butter in a log shape, a bowl, and a star mold.

A seasoned, herb butter to slather over meats, vegetables, and/or breads for a boost of fresh lavor.

Ingredients

Scale

1 cup salted butter, room temperature

2 garlic cloves, pressed

1 tablespoon grated onion

1 heaping tablespoon fresh parsley, minced

1/2 teaspoon Cavender’s All-Purpose Greek Seasoning or other seasoning blend

1/4 teaspoon fresh cracked black peppercorns

Instructions

Cream butter with a mixer.

Blend in the rest of the ingredients until they are all well incorporated.

Refrigerate in a covered dish or roll butter in wax paper into a log or spread into a silicon mold and freeze until ready for serving.

 

Notes

May be formed into a tiny Silicone Baking Mold for indivual pats of butter or larger molds. Keep in the freezer, or pop out of mold and store in a ziplock bag in the refrigerator.

Butter can be stored in the freezer no more than a couple of months and in the refrigerator up to two weeks.

Take the log out of the freezer and let it set in the refrigerator or on the counter for a little while before slicing.

Keywords: herb butter, butter spread, flavored butter, steak butter

%d bloggers like this: