MISCELLANEOUS: Hope that this collection of herb or seasoned butter will come in handy for you.

SEASONED BUTTERS:

 

 

 

 

 

herb butter:

 

lemon parsley butter---made by creaming ½ cup soft butter with 2 tbsp. lemon juice and 2 tbsp. chopped parsley.

 

herb butter---add 2 tbsp. of any dried herb, crushed, into lemon-parsley butter. Herbs such as rosemary, tarragon, thyme, marjoram and basil may be used.   

 

 

dill butter:  Combine 2 tbsp. dill weeds and 1 tbsp. lemon juice with ½ cup soft butter. Serve with boiled potatoes.

 

 

mint butter:  Add 2 tbsp. dried and crumbled mint leaves to lemon parsley butter. Serve with green beans or peas.

 

 

chervil butter:  Add 2 tbsp. dry chervil to lemon-parsley butter. Serve with fried scallops.

 

 

oregano butter:  Add I tbsp. oregano to ½ cup soft butter.  Serve with pork chops.

 

 

blue cheese butter:  Cream together ½ cup soft butter, 1 cup crumbled blue cheese, 1 tbsp. prepared mustard, 1/8 tsp. garlic powder and a pinch of tarragon.  Serve with beef fondue:

 

 

parmesan butter:   Cream ½ cup soft butter, 1½ cups grated Parmesan cheese together with a pinch of garlic salt. Serve on thin slices of French bread.

 

 

chive or garlic butter:  Cream ½ cup soft butter, ½ tsp. salt together with either 2 minced garlic cloves, or 2 tbsp. minced chives.

 

 

 

If not used right away, wrap herb butter with wax paper and refrigerate until needed.