Herb Butters

Lynnda Cloutier


When you want to impress your guests, make some herb butters. Source unknown

★★★★★ 1 vote


1/2 lb. unsalted butter, 2 sticks
5 tbsp. chopped fresh herbs and/or herb flowers or 5 tsp. dried herbs or 2 1/2 tsp. herb seeds
1 tsp. lemon juice or a few gratings of lemon zest, optional
salt and white pepper to taste or dry mustard, paprika, cumin, optional


1Chop the herbs very fine or pulverize the seeds. Cream butter and blend in herbs and seasonings. Shape as desired and chill or freeze up to 6 months.

Suggested Combinations:
Dill, mustard seed, parsley and a touch of lemon rind or a few mustard seeds for fish and potatoes
Thyme, garlic, chives, oregano, and parsley for tomatoes, zucchini, eggplant or beef
Sage, parsley and chives for chicken, veal, rice and pasta
Tarragon, or fennel, lemon zest and parsley for fish, chicken or eggs
Chives, mint land chervil for fish, tomatoes, carrots, peas
Basil and garlic for lamb, chicken or fish
Salad burnet, garlic chives, and parsley for potatoes, tomatoes, veal, salmon
Savory, marjoram and parsley for beans, veal, beef, corn
Caraway seed and parsley for cabbage, carrots, potatoes and bread
Aniseed, grated ginger and orange zest for pork, chicken or carrots
Cilantro, cumin, parsley and dried red or fresh jalapeno pepper for a taste of the Southwest on rice, chicken, pork, potatoes, peas or corn
Basil, tomato paste and oregano for fish, chicken, pasta and rice
Rosemary, chives, parsley and garlic for potatoes, rice, pasta, beef, veal, chicken
Tarragon, chives, chervil and white wine for fish, chicken or eggs
Basil, thyme and parsley for bread, vegetables, tuna, salmon and shrimp
Anise hyssop, parsley and chives for fish, chicken and veal.
Mint, garlic, and parsley for lamb, mussels, swordfish, chicken, peas, carrots, green beans or eggs
Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic for grilled meats
Calendula petals, c hives land parsley for chicken,rice or eggs
Scented geranium, rose or pinks for toast, scones, waffles.

About this Recipe

Course/Dish: Spreads