Homemade Herb Infused Butter Food

HOMEMADE HERB-INFUSED BUTTER

Steps:

• Grind up the dried oregano until very fine; measure out 3 tablespoons.
• Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
• Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
• Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

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.

HERB BUTTER: 8 RECIPES

Steps:

• Allow the butter to soften.
• Mix the parsley and chives together and then stir them into the softened butter.
• Slowly add the lemon juice, stirring constantly.
• Mix in sea salt and pepper to suit your taste.
• Allow the butter to soften.
• Remove the basil leaves from the stem.
• Pile them one on top of the other and roll into a tube. Envision a cigar.
• Slice in 1/8- 1/4 inch slices all along the roll.
• Allow the pieces to fall apart.
• Stir the basil pieces into the butter.
• Allow the butter to soften.
• Mince the garlic and add it to the butter.
• Combine the herbs to suit your taste.
• Place in the fridge for 2 hours before using, so the flavors can blend.
• Allow the butter to soften.
• Cut the sage into 1/4 inch square pieces.
• Mix the two together.
• Allow the butter to soften.
• Finely chop the parsley, tarragon, and chervil.
• Snip the rosemary leaves.
• Add all of the herbs to the butter and mix well
• This butter will enhance the flavor of vegetables, fish, or French bread.
• Allow the butter to soften.
• Crumble the dried mint into the lemon juice. Stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Crumble the dried herbs into the lemon juice and stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Stir in the horseradish cream and the chopped chives.
• Add salt and pepper to taste.
• Refrigerate butter for several hours before serving.

COMPOUND BUTTER

Steps:

• Chop the butter into uniform chunks using the dough scraper.
• Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
• Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

FLAVORED BUTTERS

Steps:

• Pick the butter of your choice (below). Add the additional ingredients and mix well.
• Shape the 1/2 cup of butter, plus added-in ingredients, into small a roll.
• Wrap well with waxed paper. Chill until firm.
• Herb Butter:.
• Add 2-4 tablespoons minced fresh herbs (such as parsley, tarragon, chives, mint, marjoram, etc.) either singly or in combos of 2-3. Add a squeeze of lemon and mix well with butter.
• Mustard Butter:.
• Add 1 tablespoon Dijon mustard and mix well with butter.
• Citrus Butter:.
• Add 2 teaspoons orange or lime juice, or 1 teaspoon lemon juice, PLUS the grated rind of 1 orange, lime (2, if small) or lemon. Mix well with butter.
• Cilantro-Lime Butter:.
• Add 1 cup loosely-packed minced fresh cilantro leaves to soft butter. Add grated rind and juice of 1 lime. Mix well.
• Garlic Butter:.
• Add 2 finely minced garlic cloves to butter; mix well.
• Tomato Butter:.
• Mix 1 tablespoon tomato paste with softened butter.
• Honey Butter:.
• Add 1/4 cup honey with softened butter; beat in gradually.
• Maple Butter:.
• Add 1/4 cup maple syrup to butter; beat in gradually.
• Almond Butter:.
• Add 1/4 cup finely ground almonds to butter; mix well.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.