Simple Herb Butter
Herb butters are wonderful to put on warm scones, vegetables, rice, pasta, or any meats.
INGREDIENTS | MAKES 1 CUP
1 cup unsalted butter
2 tablespoons minced fresh herbs, washed and dried well, or 1½ teaspoons dried herbs, or ½ teaspoon of herb seeds
Let butter soften to room temperature, and then beat in the herbs by hand or with an electric mixer.
For best flavor, chill for at least 3 hours before serving.
The butter can be pressed into molds, formed into balls with a melon baller, or shaved into curls.
Store wrapped tightly in plastic for up to a month in the refrigerator or up to 3 months in the freezer.
Tips for Snipping Herbs
Put the fresh herbs into a large measuring cup and use kitchen scissors to snip them. The measuring cup will tell you how much you have. Also, use a fork to strip herb leaves off of the twigs.
