Italian Herb Butter

"Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Baby Kato photo by Baby Kato
photo by Chef floWer photo by Chef floWer
Ready In:
3hrs 5mins
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Let butter soften to room temperature.
  • Beat in other ingredients.
  • Pack butter into molds or crocks or form balls with a melon baller.
  • Chill for at least 3 hours before serving.
  • Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

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Reviews

  1. I had to use fresh chive instead of oregano cause mine is not growing :( This butter is so yummy. Thanks Nyteglori :) Made for Market tag game
     
  2. This is delicious and a wonderful way to make butter extra-special. I served this with crusty Italian bread and my guests just loved it. They were impressed! It's easy to make which is even better.
     
  3. Very versatile recipe. I rolled mine into a log and just cut off some each time I use it. I used it the day after making it but I think it actually improves with a little bit of time. So far I've used it in sandwiches, veges, jaffles, on a grilled steak and (my favourite) when making scrambled eggs. Thank you.
     
  4. This was excellant Nyteglori. I used it on french bread, steamed vegetables, in rice, and on roasted potatoes and chicken. Thank you so much for sharing this versatile recipe. I will be making this again often. I used all fresh herbs, what a lovely treat.
     
  5. This was so yummy!! I used fresh parsley, garlic and onion however I had to use dried parsley, oregano and basil. I also added an extra herb fresh coriander because I had some at home. The presentation of this recipe was so cute and the flavour was outstanding. We used it with a French stick and made it up as garlic bread. Thank you Nyteglori
     
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RECIPE SUBMITTED BY

Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
 
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