Welcome to Marmee's Pantry

Welcome to Marmee's Pantry

Thursday, November 14, 2013

Yummy Herbed Butter

Back in 2010, I wrote a blog post "Butter vs Margarine" and I gave you my easy-peasy homemade butter recipe. Today, I'm going to go a step farther and give you some ideas to use that homemade butter (or store-bought butter) to make some yummy herbed butter.

Herbed butter can add whatever little extra yum you want ~ you can add lots of zesty herbs for real pizazz or add just a touch of a simple light-tasting herb to add that little bit of interest to your rolls and bread

You will need:

~1-1/2 sticks of butter OR 1 c of rolled butter OR homemade butter ~ softened
~sea salt
~small bowl for mixing
~mixing spoon
~various herbs OR herb mix of your choice (see below)
~plastic wrap 
~air-tight container (preferably glass)


1) use soft, warm butter
2) blend herbs completely through the butter
3) roll butter either into a long bar or into a ball
4) wrap in plastic wrap
5) chill for at least 1 hour before use

Now . . . for the Herb Blends . . . 

**My favorite is my own all-time, absolute favorite herb blend. I use this in/on nearly everything. :-) Add an extra pinch of sea salt.

**Combine 1/2 ts sea salt, 1/4 ts coarse black pepper, 1/2 ts. thyme, 2 ts. sage. This mix is especially good on turkey or chicken ~ as you spread it, it melts into the crevasses of the warm meat. And don't forget to spread a little on your dinner rolls.

**Combine 2 ts dill and 1 ts rosemary. So good on chicken or fish.

**Rosemary. Also great on chicken or fish all by itself. 

**Garlic. Simply mix in 1 minced clove or 1/4 ts garlic granules. Blend well. So good on hamburgers.

**Cilantro butter ~ oh yeah! Blend in 2 TB cilantro, 1 TB lime juice, 1/4 ts sea salt. Another good one on hamburgers. Or spread on a tortilla, then spread a thin layer of guacamole, sprinkle a little Jack cheese over it, roll up and you have a great little Southwest appetizer or snack.

**1/4 ts lemon balm and 1/4 ts lemon juice. Great with fish and seafood dishes, and on corn fritters and hush puppies with your seafood.

**1/4-1/2 ts dried marigold petals, chives and parsley. Try this blend with chicken, eggs and potato or other veggie dishes.

**1/4 ts basil, 1/4 ts thyme, 1/8 ts parsley, 1/4 ts dill. So yummy spread on hot homemade bread or melted over your favorite mixed veggie dish.

**Basil and garlic OR my favorite herb mix and garlic. Spread onto thick slices of homemade bread, put on a cookie sheet or stone and bake for 10 minutes at 350* ~ best garlic bread EV-ER

**And don't forget honey butter!! Mix a TB of local raw honey into your butter. Mmmm . . . your rolls have never tasted better.

Use your imagination and create your own blends. Let me know what you come up with.

Blessings from Ohio . . . Kim<><


  1. It is so good to have you back blogging again, Kim! You have such a special way of sharing your knowledge of what is good for us! I am going to try making my own butter...my mother-in-law would make hers using a blender. I don't think my arms would hold out for the 45 minutes so I am going to try the blender, using the portions you gave in your 2010 recipe. Hugs to you sweet friend.

  2. home made butter is so easy and herbs make it better. I haven't used oleo in decades, can't stand the taste.


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