Summer is my favorite season, and one big reason for that is because my grocery bills go way down, thanks to the miracle of gardening.
But now it's getting colder, and I've been putting a lot of focus on preserving my bounty so none of it goes to waste.
So it's a good time to remind you about things like herb butter, which melds two beautiful, flavorful elements perfectly into a versatile recipe item -- and keeps for the winter months.
Use salted butter in this recipe; salt, of course, is like magic, putting a golden lining on the flavor in the herbs.
The fat in the butter carries the herbiness, too, so you really do end up with one thing instead of two disparate elements that have been mixed together.
1 stick salted butter
3-4 tablespoons fresh herbs (you can go lighter if you want)
Melt butter; I don't have a microwave, so I set the oven to 400 degrees and let things happen for five or 10 minutes. You probably have a microwave, though.
Pour butter into jar. Toss in herbs and mix. Let sit at least an hour before refrigerating.
NOTE: The butter will have separated, so keep mixing as it sits it so everything melds back together correctly.
The best herbs to use are the really deep-flavored ones, like rosemary and thyme. I also have done this a lot with chives, which is incredible. You can use this in any recipe that calls for butter, or just spread it on some fresh bread and enjoy.
Make sure to check out my herb butter instructional video on Tout (the QR code is with this story. Scan it with your smartphone and be transported immediately to recipeland).