How to Make Herb Butter

Several years ago, Mom invited me to go with her to a garden club event at Bistro Sophia, a Greensboro restaurant that’s no longer open. We learned how to make herb butter using herbs from the kitchen garden there onsite. While I don’t recall the exact recipe, I remembered the basics enough to try it myself. I used a stick of salted butter, but if you prefer unsalted, that’s okay too. I grabbed a handful of herbs – thyme, rosemary, oregano, marjoram, and added zest from half a lemon. Then blend it all together in a food processor. We’ve been adding it to everything. Mom’s sourdough bread, steamed carrots, scrambled eggs, baked potatoes. It’s so easy to make – only took about 10 minutes (or less). Although we normally leave butter on the counter to keep it soft, it’s probably best to keep this butter in the refrigerator to preserve the fresh herbs and lemon. Scroll down for a printable recipe.

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Herb Butter

Herb butter is a wonderful addition to any dish and a great way to use summer herbs. Use on baked potatoes. Scramble eggs in herb butter. Have it on toast or bread. Add a pat of herb butter to a grilled steak or fish on the last flip. Add it to steamed veggies. The possibilities are endless!

Ingredients

• 1 stick salted butter (if using unsalted, add salt to taste)
• 1-2 tbsp fresh herbs – thyme, rosemary, oregano, marjoram
• zest from 1/2 lemon

Instructions

• Place all ingredients in a food processor and pulse until well blended.
• Put mixture onto a piece of plastic wrap. Form into a long roll. Roll the butter up tightly in the plastic wrap. Once rolled, cut a couple of slits in the plastic to allow air to release. Refrigerate until ready to use.