You can buy herb butter in a small plastic tub in the local grocery here, but it is never as full of garlicky herbal flavor as the homemade version. Since pretty much any combination of herbs works, it’s a great way to use leftovers. Chives and rosemary are my favorites.
Course: Side Dish
- 2 cloves garlic peeled
- 4 T fresh herbs leaves only
- 1/2 c butter cut into about 1 T cubes
- 1 t salt
Add garlic to small food processor. Pulse to mince.
Add herbs and pulse minimally, just enough to chop the herbs fine.
Add butter and salt and process until smooth.
Transfer to glass bowl and chill for at least 30 minutes before serving.
There are so many ways to use herb butter. It is delicious on a crusty bread. You can also make toasts by spreading on day-old bread and baking 5 minutes at 360F. Serve steaks French-style by topping with a generous teaspoon of this butter. Or stir a pat into plain rice or noodles to add a hint of flavor.