herb butters

How To Make herb butters

• 1

  Chop 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.
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