Saturday, April 12, 2014

Spring Butter ™

This is perfect for spring or anytime. I've used dried herbs but you can use finely minced fresh herbs if desired. Feel free to use what herbs, citrus zest and spices desired. 

2 sticks unsalted butter
Lemon zest
1/8 - 1/4 tsp. 
each: dried parsley, granulated garlic, dried minced onion, dried chives, dried basil, dried thyme, salt, pepper
Pinch of each: turmeric, red pepper flakes

Remove butter from refrigerator. Let stand for a 1 - 3 minutes to soften. Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired herbs and spices to butter. Mash butter with a clean fork to mix well.

With clean hands place butter on wax paper.You can also use plastic wrap as well. Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

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