Herbed Butter

Herbs blended with butter make a tasty seasoning for any food that you usually would accompany with butter. Spread herbed butters on vegetables, over French bread, or melt the butters on plain broiled steaks, fish fillets, hamburger patties, or poached eggs. Rosemary butter is good on lamb chops, steak, and fish. Oregano butter is a perfect partner for roast corn or broiled tomatoes. Use your imagination when trying other herbs such as tarragon, marjoram, thyme, chervil, or a blend of several herbs.

To make herbed butter simply combine butter or margarine with the herbs you have selected in a blender and whirl until smooth. Or, crush the herbs first in a mortar and pestle, then beat together with the butter until smooth. Cover the butter and refrigerate. A good starting ratio to use is 2 tablespoons of dried herbs (1/2 cup fresh herbs) per 1/2 cup butter.

Flavored butters are not intended for long-time storage. For best flavor, plan to use them within a week or two.