All Recipes

Herb Butter

5 Mins


1/2 Cup (1 Stick) Unsalted Butter, softened to room temperature

1/4-1/2 Cup Finely Chopped Mixed Herbs (shown here with basil, but could also use thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)

1 Teaspoon Coarse Sea Salt

1 Teaspoon Freshly Ground Black Pepper (or white pepper, as used here)

1 Teaspoon Minced Garlic (optional)

1/2 Teaspoon Freshly Grated Lemon Zest (optional)

Martin's Rolls and Bread, for serving

Serves: 8


Step 1

In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly.

Step 2

To use immediately:

Use as a spread for corn on the cob, grilled vegetables, or dinner rolls.

Step 3


Use plastic wrap or parchment paper to shape the butter into a cylinder, sealing ends by twisting, or pack into a ramekin and cover with plastic. Chill in refrigerator until firm, at least an hour.

Butter will keep in the refrigerator for about two weeks, and in the freezer for a few months.

Step 4

To use: Slice into 1/4-inch-thick disks and melt over warm grilled chicken or pork cutlets, fish fillets, or vegetables, or stir into dishes such as hot pasta, polenta, or mashed potatoes.