Herb-Infused Butter Recipes
by Karen Bakies RD LD FAND
From pungent to savory and spicy to sweet, herbs can help create fun flavors and add flair to your favorite recipes! I love fresh herbs for their health benefits and because they’re easy to grow anywhere.
Have you heard about one of my new favorite ways to use herbs? Herb-infused butter! With just a few simple ingredients you can create one-of-a-kind butters at home to put on favorites like steamed vegetables, warm dinner rolls, baked potatoes or even pasta.
Here are some ideas to get you started. To make any of the recipes below, simply use a fork to evenly mix all ingredients. Shape the butter back into a stick using parchment or wax paper, wrap it up and refrigerate overnight. Enjoy!
- 1/2 cup butter, room temperature
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove of garlic, finely minced
- 1 teaspoon olive oil (optional)
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons cilantro, finely chopped
- 1/2 teaspoon lime zest
- Chile salt: 3/4 teaspoon coarse salt and pinch of Chile of your choice
- 1 /2 cup salted butter, room temperature
- 2 tablespoons fresh basil, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon coarse black pepper
Butter with Thyme
- 1 stick unsalted butter, room temperature
- 2 tablespoons fresh thyme, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 pound butter, room temperature
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon lemon juice (add slowly)
Sweet Cinnamon Butter
- 2 cups butter, room temperature
- 3/4 cup honey
- 3 teaspoons cinnamon
Want to make your herb-infused butter the old-fashioned way? All you need is heavy whipping cream, a jar with a lid and 20 minutes.
- 2/3 cup heavy whipping cream
- Canning jar with a lid and ring
- Herbs of your choice, finely chopped
- Instructions: Pour cream and herbs into a jar and screw on the lid. Shake jar until butter forms a soft ball, typically 15-20 minutes. Continue to shake until buttermilk separates from the solid ball of butter. Pour contents of the jar into a fine mesh strainer to strain out the buttermilk, leaving the solid butter. Remove the butter and wrap in plastic wrap. Refrigerate until needed.