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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 4 |
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Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for. Ingredients:
8 ounces sweet unsalted butter |
2 teaspoons fresh parsley, chopped |
2 teaspoons fresh oregano, chopped |
1 teaspoon fresh basil, chopped |
1 garlic clove, finely minced |
1 teaspoon onion powder |
1/4 teaspoon fresh ground black pepper (optional) |
Directions:
1. Let butter soften to room temperature.
2. Beat in other ingredients.
3. Pack butter into molds or crocks or form balls with a melon baller.
4. Chill for at least 3 hours before serving.
5. Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
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