Herb Butter(s)

Its the season for fresh herbs, all sun kissed and warm from your garden. Add fresh to butter and blend for a delightful change for a spread on a slice of whole wheat bread or a fresh baked bun. Broil a salmon with a dill butter, or use as a topping to grilled vegetables; add to al dente pasta with a light toss of parmesan. You may freeze mixed butters for several months so keep some 'on hand'. I often freeze them in ice cube trays so that they are in handy , ready to use portions. Here are a few ideas for simple herb butters. Cream to blend.

Herb Garlic Butter

1/4 pound softened butter
2 tbsp. chopped fresh oregano
1 tbsp chopped fresh marjoram
2 garlic cloves, minced or pressed

Lemon/Mint Butter

1/4 pound softened butter
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp fresh lemon juice
1/2 tsp grated lemon peel

Dill Butter

1/4 pound softened butter
2 tbsp chopped fresh dill
2 tbsp chopped scallions (both green and white)
1 tsp prepared horseradish

Basil/Dijon Butter

1/4 pound softened butter
2 tbsp chopped fresh basil
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley
1 tsp Dijon mustard

Sage Thyme Butter

1/4 pound softened butter
2 tbsp chopped fresh sage leaves
2 tbsp chopped fresh parsley
1 tsp chopped fresh thyme.