On The Menu: Fresh Herb Butter
This fresh herb butter is so easily made I am not sure if it is fair to call it a recipe. It takes only a few minutes to make but it is an easy way to elevate a meal into something special. I love herb butters served with hot, crusty breads but it is also delicious over baked potatoes or steamed veggies. My grandmother always served it over grilled meats too. There is no excuse to ever let fresh herbs go to waste when you can easily make this recipe and store it in the freezer. Parsley and chives are one of my favorite combinations but you could substitute your favorite herb combinations.
1/2 cup unsalted butter, room temperature
1/8 cup chives, finely chopped
1/8 cup parsley, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1. In a small bowl combine all of the ingredients until well combined. I use a fork but you could use a mixer fitted with a paddle attachment.
2. Place in a ramekin. Cover with plastic wrap and refrigerate until ready to serve.
3. To store the butter for a longer period put it onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting. Then cover with plastic wrap.
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.