Hey, y'all! I love bread - and because of that, I love butter. I have several butter recipes that I hope to share on the blog - and to kick things off, I'm excited to share this easy herb butter recipe with y'all today. This recipe stems from my Auntie JJ and is a part of a larger series, #CookingLikeJJ, which you can read more about here.
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Easy Herb Butter
Frequently Asked Questions
I personally use salted butter; chose the brand of your choice, though I would recommend good-quality butter, as it's the basis of the recipe. If you have unsalted on-hand, simply add your desired level of salt when mixing.
I personally mix it in a stand mixer and scrape the sides down when combining it. I find it to be the easiest, fastest, and most efficient way.
The unused butter should be stored in the refrigerator; that said, for optimal spreading, you will want to serve it at room temperature.
Ingredients, Shopping List:
Dairy: Salted Butter
Fresh Herbs: Chives
Dried Herbs/Spices: Parsley, Basil, Tarragon
How to Make Herb Butter
- Soften butter to room temperature.
- Chop chives. Add chives and dried herbs to butter and mix thoroughly in a stand mixer.
- Pack into a container with a tight lid; refrigerate overnight for flavor to develop.
- Let butter reach room temperture; spread, serve, and enjoy!
Easy Herb Butter: Tips and Tricks
- Dried herbs are crushed, which releases flavor; for this reason, they are more potent than fresh herbs. Don't overlook them!
- Use salted butter for flavor; if you have unsalted, add salt to your preference.
- Let the butter develop its flavor in the refrigerator overnight.
- Butter, when serving, should be at room temperature for easy spreading.
What To Serve With Herb Butter
- Yeast Rolls
- Cornbread
- As a topping for poultry or meat - it's especially good on steaks!
The Recipe
Easy Herb Butter
Equipment
- Stand mixer
Ingredients
- 2 sticks salted butter
- 2 tbsp. parsley
- 2 tsp. basil
- 2 tsp. tarragon
- 2 tsp. chives
Instructions
- Chop chives. Add chives and dried herbs to butter and mix thoroughly in a stand mixer.
- Pack into a container with a tight lid; refrigerate overnight for flavor to develop.
- Let butter reach room temperture; spread, serve, and enjoy!
Notes
- Dried herbs are crushed, which releases flavor; for this reason, they are more potent than fresh herbs. Don't overlook them!
- Use salted butter for flavor; if you have unsalted, add salt to your preference.
- Let the butter develop its flavor in the refrigerator overnight.
- Butter, when serving, should be at room temperature for easy spreading.
Nutrition
About the Series: Cooking Like JJ
My Auntie JJ was the quintessential southern woman. She was classy, tasteful, always refined; an amazing cook and hostess; and did everything that she balanced – teaching, running businesses, raising a family, and keeping an immaculate home – with ease. She is one of the main inspirations behind JCP Eats, as she was the one who taught me about timeless, southern food and entertaining. When JJ passed away, I planned this series as a way to pay homage to her 91 years here on Earth; in a way, it’s a form of mourning – in another, it seems like my final gift to her. I hope y’all will enjoy this deep dive into the culinary archives of my family + Phelps Acres Farm. While I’ll never be able to cook as good as JJ, I can only strive to cook like JJ (hence the title of the series). Learn more here.
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.
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