1 tablespoon chopped fresh sweet marjoram, or 1 1/2 teaspoons dried (soaked in white wine or water)
1 1/2 tablespoon minced chives
1 tablespoon minced thyme
1 tablespoon minced parsley
1 small clove garlic, minced or pressed
1 tablespoon lemon rind
1 tablespoon orange rind
A perfect accent for baked or broiled chicken, fish or duck.
2 tablespoons minced rosemary (only 1/2 Tbls. dried)
2 tablespoons minced chives
Robust flavor is excellent with chicken, game hens or a hearty bread.
6 jalapeno peppers (more if you're brave), seeded and well-chopped
1-1/2 teaspoons ground cumin
Try this with corn on the cob, chicken or potatoes.
Consider these recipes a springboard: other herbs good for butters include lemon thyme, basil, tarragon, sage and dill--and don't forget seeds, too. As a general rule, use 1 tablespoon fresh herbs per 1/4 pound butter.
- To eat with a crusty bread, pack it in crocks. For a more dainty look use a Madeleine pan, ramekin or small molds. (You can remove the butter more easily from a mold if you set it in a pan of hot water for a few seconds.)
- You can use a butter curler to make short or long curls or a melon baller for balls. Add texture to balls if you like with the back of a fork (peanut-butter-cookie style).
- For individual portions, form the herb butter into a log, roll in minced herbs and slice into rounds. (This version freezes very well.)
- In a hurry? Shape into a mound on a plate using a rubber spatula (or your hands, I won't tell) and surround with the fresh herb of your choice. If that's too messy for you, shape it on wax paper instead of a plate and chill for a few hours--the cold butter will be easy to transfer to a clean plate.
- Or you can pat the butter onto a waxed-paper-lined shallow pan, chill and cut out shapes with cookie cutters, smoothing the edges with a finger dipped in hot water and garnishing with fresh herb sprigs.