Wednesday, April 1, 2015

Herbed Butter

 This month we are all about herbs. This fantastic recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:
  • 3 teaspoons dried herbs or 4 Tablespoons of fresh herbs 
  • 1 /2 cup unsalted butter, softened
  • ½ teaspoons lemon juice
  • Dash of white pepper
  • Mix in a medium bowl.
  • Use a wooden spoon to blend the butter, herbs, lemon juice and pepper.
  • Cover and refrigerate several hours before using to blend the flavors.
  • The herbed butter can be stored in the refrigerator 3 to 4 weeks or frozen up to 4 months.
  • Nice change on vegetables.
  • Try different combinations.
  • Use different thymes together. Lemon thyme, variegated thyme and mother of thyme is a nice combination when used fresh.
  • Parsley, lemon balm and basil is a good combination and of course parsley, rosemary and thyme.

No comments :