Quick Tip: Make Ahead Fresh Herbs & Butter
Here’s a tip for leftover fresh herbs: Make herb butter and freeze for use later.
Herbed butter is lovely on breads, pastas, potatoes, vegetables, you name it.
Directions:
- Chop the herbs fine & mix well into butter (first let soften at room temperature).
- Chill for a few hours then slice the butter into pats or shape into balls (melon baller works great!).
- Wrap a few at a time in a foil packet, then freeze in ziploc freezer bags.
There’s no exact science for the measurements, experiment with the herb/butter ratio to find what you like best.
Herb Ideas: Chives, Parsley, Garlic, Dill, Rosemary, Tarragon, Basil, Sage, Celery Leaves
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u have a geat site. I love reading all your hints
Hattie
I started using this in Germany, where it’s known as Krautterbutter. Delish on Steaks and even hamburgers!