Tuesday, September 17, 2013

Tuesday Tip: Herb-Infused Butter

Herb infused butter is so easy and simple!  It's great for a dinner party, holidays, on steaks, or just on toasted bread!  Today, I'll show you just how to make a herb infused butter along with a recipe for my favorite butter!

 {Basil Garlic Butter}

{Mix ingredients together}

{Slice a piece of bread into quarters so you can try and get the seasonings right}

{Once you get it right, proceed to eat the remaining bread pieces}

So what exactly is an herb-infused butter?  Typically it's butter mixed with whatever you want and then used.  You can make plain garlic butter, or parsley butter, or lemon butter, or garlic lemon parsley butter!  The options are endless!!!!

Basil Garlic Butter

Makes 8 oz

8 oz butter (2 sticks), room temperature
2 cloves garlic, minced
3/4 teaspoons lemon juice
1 tablespoon fresh basil, minced
1 tablespoon fresh chives, minced
Salt and pepper
  1. Mix ingredients together.
  2. Taste on a piece of bread and adjust salt and pepper.
  3. Store in the fridge in an airtight container or freeze according to directions below.
Yes, you can freeze butter, and it freezes really well actually.  So if you want to make this ahead of time for a function, freezing is the best option.  My Basil Garlic Butter is just one option, but I encourage you to experiment!  Just remember, start with small amounts because it's easier to add more than to take it away!

How to Freeze Butter

{Step 1:  Spread butter onto a piece of plastic wrap}

{Step 2: Fold plastic wrap over butter}

{Step 3:  Adhere plastic wrap to butter, making sure there are no air bubbles in the butter}

{Step 4:  Roll plastic wrap around the butter}

{Step 5:  Twist the ends shut and until butter becomes uniform in size and shape}

{Step 6:  Take another piece of plastic wrap and wrap it around the wrapped butter}

{Fold over and roll to wrap it again}

{Nice little package}

{Step 7:  LABEL AND DATE!!!  Then place in the freezer}

If you are freezing regular butter, just keep it in the original packaging (the paper wrapper) and place in a storage bag (like Ziploc), date it, and freeze.  Thaw in the fridge when you need it.  Butter can be frozen for up to 6 months.  (PS--great way to stock up on butter for the holiday baking!)

{Making garlic bread}

{Soooooo delicious on bread, corn on the cob and over steaks!}

Have you ever had herb-infused butter?  Maybe at a restaurant?  You could replicate it at home with the steps outlined above!

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