Herb Butter

It is entirely up to you which herbs you use to make herb butter. You can use a combination or just one particular favorite if you so choose but it is important that the herbs are chopped very finely. 

Beat 2 cups of butter so that it turns white. The beaten butter is now full of tiny bubbles of air and is easier to form. Here is a suggestion for a recipe- but let your imagination run wild and do your own thing! Add 1 tbsp of shallots or chives, two crushed cloves of garlic, 1/4 tsp white pepper and 1tsp salt and a squeeze of lemon juice. Stir up the mixture until it is smooth again. Now add the herbs, but beware- if you stir the mixture for too long the butter will turn green. You can make plenty of butter at the beginning of the summer and freeze it to use at a later date. You can form the butter into rosettes or roll it and wrap it in paper. You will then have herb butter rosettes ready for any occasion, or in the case of the roll you can just cut it into slices to flavor and garnish many dishes. Always remove the butter early enough from the icebox so that it can warm to room temperature when you serve it- this will ensure that the herb’s taste and aroma can be enjoyed to the full.