Friday, June 8, 2012

Herb Butter

Mmmm....It is so good to add herb butters to home-grown veggies! I love this on corn on the cob, in lima beans, and even a good pat on a rib eye steak. You can adjust this to suit your own tastes, but this is really delicious on so many foods. It also makes a good spread for bread that you plan to toast or broil. If you are not sure if you will like all the components of this butter then make 1/4 of it to try before making an entire pound. This and other herb butters make delicious gifts.

Herb Butter

1 pound butter, room temp*
4 tsp. freshly-squeezed lemon juice
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp. dried chives
1 tsp. dried thyme
1 tsp dried rosemary
1 tsp dried tarragon

With electric mixer, whip butter with lemon juice and garlic powder till smooth. Crush herbs until very fine and add to butter blending well.
Wrap and chill overnight so flavors can blend before serving.
For very special dinners and parties you can use a piping gun and make rosettes on wax paper, or pat into fancy butter molds for individual servings.
Makes 1 pound butter.


*Do not use margarine or spreads! Besides being bad for your heart and arteries, it doesn't taste as
*You can use fresh herbs, but you will have to decide how much of each is enough. Look for a converter chart for dry/fresh herbs.
*Divide butter up into 1/4 pound pieces and wrap well so you can freeze some to keep them fresh and
  use as wanted.

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