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Herb Butter for Steak Chicken Chops or Veggies

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“I love this stuff! Try it on steak, chicken, pork, corn, potatoes etc. You can store the unused portion in the fridge for about a week or the freezer for 3 months. I just tried this on some warm sourdough bread and it knocked my socks off! Wonderful!”
READY IN:
5mins
SERVES:
8
YIELD:
0.5 cup
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml butter, at room temperature
  • 29.58 ml fresh sage (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh rosemary (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh thyme (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh chives (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh parsley (I use a mix of mostly chives and add a bit of each of the others) or 29.58 ml fresh basil, chopped (I use a mix of mostly chives and add a bit of each of the others)
  • 4.92 ml cracked pepper
  • 4.92 ml balsamic vinegar

Directions

  1. Whisk butter until creamy.
  2. Stir in remaining ingredients.
  3. Place butter on a piece of plastic wrap, and roll into a log shape.
  4. Twist the ends tight like a tootsie roll.
  5. Place in fridge or freezer until firm.
  6. Time does not include chilling.

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