Herb Butter

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Oh my.  Sometimes just a little bit of effort results in something so delicious, so luscious that you can’t imagine that you don’t make this every day.  Then you remember that it’s an entire stick of butter and it doesn’t last very long because it’s so good – so you decide to only make it occasionally.

• 1 stick of butter, set out at room temperature until it’s very soft
• fresh herbs (I used flat leaf parsley, basil, chives and I didn’t mean to, but some cilantro got into the mix. You can use whatever you like)

Chop the herbs as finely as possible (as the butter melts you’ll be left with the herbs and you don’t want them to be too big).  Add the herbs to the butter.

With a fork, mash the herbs into the butter until it’s completely combined

Cover and put into the refrigerator for about 20 minutes until it’s a little bit harder so that it will be easier to work with.

Cut a piece of aluminum foil and a piece of plastic wrap.  Set the plastic wrap on top of the foil.

Spread the butter out into a sort of log onto the plastic wrap.

Fold over the plastic wrap like you’re going to start to roll it up.  Shape the butter and then roll the plastic wrap all the way up.

Then roll and fold the foil (I do this because I’m not great with plastic wrap – if you are, you can skip the foil step).

You can put this in the fridge or you can freeze it and slice off what you need when you need it.

We used the bulk of it on corn and green beans with roasted chicken breast.  There’s not much left, truth be told.  The brightness of the herbs against the creamy butter is fantastic.  And biting into the fresh sweet corn on the cob with the herbs and some salt.  Yum.

You could put anything into this butter really.  Garlic, dried herbs, spicy peppers, sauces, the possibilities are really endless.

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