Basil Herbal Butter Food

HERBED BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended., Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.

BASIL BUTTER

Steps:

• place all ingredients in bowl of food processor, blend until well combined.
• transfer butter to large sheet of aluminum foil, shape butter into into cylindrical tube. roll foil and twist end shut.
• freeze.
• use as needed.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

FRESH HERB BUTTER

Steps:

• Mix together the basil, oregano, parsley, thyme, zest, butter and some salt and pepper. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl. Refrigerate until firm. Slice and serve with fresh corn on the cob, steak or bread.

BASIL LIME BUTTER FOR CORN ON THE COB

Steps:

• Pulse basil and garlic in a food processor until chopped.
• Add butter, lime juice, salt and sugar; process until smooth.
• Transfer to a container and refrigerate.
• Enough for 8 ears of corn.

DIJON-HERB BUTTER

Steps:

• Mix ingredients until blended.

BASIL BUTTER

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

STRAWBERRY BASIL BUTTER

Steps:

• Stir butter with icing sugar.
• Stir in strawberries and basil.
• Spoon onto edge of a large piece of plastic wrap, forming into a ball.
• Roll into a 6-inch (15-cm) log.
• Seal and refrigerate until firm, up to 3 days.
• Slice into rounds and melt over waffles, pancakes, warm muffins, raisin toast, english muffins or bagels.
• prep time does not include chilling.

BASIC HERB BUTTER

Steps:

• Using an electric mixer, cream butter until light and fluffy.
• Stir in finely minced herbs and lemon juice or lemon rid.
• Season to taste with salt, pepper and other desired seasonings.
• Shape as desired.
• Chill for several hours to allow the flavors to blend.
• If stored in the refrigerator, herb butters should be used within 3 days.
• If frozen, herb butters will keep for 6 months.
• Suggested Herb Combination:.
• - Basil, Tarragon and Thyme.
• - Chives, Parsley, Tarragon and Shallots.
• - Rosemary, Chives, Parsley and Garlic.
• - Chives and Sun-dried Tomatoes.
• - Mint, Parsley and Garlic.

BASIL BUTTER

Steps:

• In a food processor, chop the basil. Add butter, lemon juice and pepper; blend until smooth.
• Drop by half-tablespoons onto a cookie sheet; freeze.
• Remove from cookie sheet and store in freezer bags.
• Use to flavor chicken, fish, or vegetables, or as a spread for bread. Any other use you can think of is probably all right too.

BASIL BUTTER

Steps:

• Place garlic, basil and pepper in the bowl of a food processor.
• Process until the garlic is in small bits.
• Add the butter, and process just to mix together.
• Spoon into container, and refrigerate until firm.

GARLIC BASIL BUTTER

Steps:

• In a small bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme.