Super Herb Butter
Yesterday was a day like any other day.
I woke up thinking about doughnuts and chili fries. Ok… not really. I did, however, make my way to the kitchen, found an open box of cereal, and ate a giant handful of dry cereal with my eyes closed. Then I drank milk. I can’t tell you whether or not I drank straight from the carton or used a glass. That information is classified. Just let me be known that I seem to be a bachelor at heart.
Yesterday was a day like any other day. There was cereal, a bit of beach, eye cream (because I’m obsessed), food, friendship, and curious amounts of butter.
Herb butter. A simple combination of salt and pepper, fresh thyme and chives, fresh (fuzzy) sage and lemon zest.
It all gets smashed into butter. Later I’m going to suggest you put this cold butter inside a hamburger patty. That’s obscene and I apologize in advance.
December 26, 2011. Morning by the beach. If anyone ever makes me live in a frozen tundra land… I’ll hold this dear inside my heart.
December 26, 2011. Brunch with Tracy, Casey, and Cooper (not pictured… obviously). Tracy is cutting her son’s pancake. She’s mom-ing hard.
December 26, 2011. Afternoon butter manipulation and photography. Yes… I shoot on the floor in front of my door sometimes. Just… deal.
What are you going to do with all of this beautiful, herb-y, salty, butter spread?
Bread is an amazing place to start. Toasted? With garlic? Keep talking!
December 26, 2011. You might consider, as I did… placing small pats of herb butter inside ground beef and making butter burgers.
Butter. Burgers. I mean… sweet Lord. The recipe is from Good Meat, a book I am deeply emotional about.
I can neither confirm nor deny my butter burger consumption. A butter burger is not pictured here because that would be entirely irresponsible, and frankly… dangerous.
December 26, 2011. End with a cider. Pear.
Super Herb Butter
makes 1/2 cup butter
1/2 cup (1 stick) unsalted butter, softened slightly (you can use salted butter, just leave the extra salt out)
1/2 to 3/4 teaspoon sea salt (depending on how salty you like things)
1/2 teaspoon coarsely ground black pepper
2 teaspoons coarsely chopped fresh thyme,
2 teaspoons coarsely chopped fresh sage
2 teaspoons lemon zest
3 tablespoons chopped chives
Place butter in a small bowl. Using a fork, mash until softened. Add salt and pepper and mash to incorporate. Add thyme, sage, and lemon zest. Mash to incorporate. Lastly, add the chives and stir to combine. Place butter on a piece of plastic wrap and tighten into a small dish. Chill until ready to use.
Butter will last, wrapped in the fridge, for up to one week.
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A butter burger. I just keep saying it out loud, for fun. You daring thing, you!
You just made my favorite food even better.
cat tail!
Make your own butter. Shake room temperature whipping cream in a mason jar until it separates. Gently stir in flakey sea salt and your herbs. You’ll love the crunch of the sea salt.
Gaaah! I love herb butter. I made some for a Christmas party with orange zest instead of lemon, then proceeded to put AN ENTIRE STICK WORTH into mashed yams. Heavenly!
Oh Joy. Oh. Joy! This is simply bananas. I made some pronto right after reading this. Guess what I just got done eating? Garlic knots. For real. I made some pizza dough, tied it into knots, brushed a smidge of super herb butter on them, baked them, then put them in a bowl and poured a bit more melted delish all over them. Not really garlic knots because there isn’t garlic, but I didn’t know what else to call them.
Is that All I’ve eaten since the morning? YOU BET. Did I call my guy and tell him about this success? Oh yes. Did he ask if I saved him some, did I say no but promised to make more, explained that I was just testing them so that he didn’t have to suffer through a not so great treat just in case that HAD been the case? Totally.
All is good in Annieland thanks to you, Joy. In fact, Annieland is thriving! High five!!
These days are so special that we crave for them all the year long. But then, they wouldn’t be so special, would they?
Fantastic post and recipe. Herb butter is so easy and an amazing addition to recipes, from burgers to stir fry.
Looks oh so good! What eye cream are you currently obsessed with?!? I’d love your recommendation!
Helllloooooo BUTTER! Yum. (times 1000).
And all this from the “frozen tundra land” of Canada! (That one kinda stuck out to me!)
There really is nothing better than a well-constructed butter burger (oh, yes — I have no shame). I love to make mine with a caramelized onion and chive compound butter. Sinful … in all the best ways.
If you only knew where I shoot some of my food photos — the front door (with/without cat) is nothing. :)
I’m loving this idea! I’m currently on the quest of making the perfect pretzel and this butter would be a great add to shake up the normal butter I’ve been using! It will be great because it’s super easy and you can totally use just whatever is in your fridge.
Check out my blog because I will definitely be including these on my next batch!
oh man. I NEED A HAIR CUT.
and this butter.
i think this might be Casey’s internet debut. Hello world, this is my beanbag!
you’re growing your hair OUT!!! and welcome to the world dear Casey!
Merry Christmas, from one who lives in a frozen tundra land. (totes jealous of your beach day)
I am a vegetarian, but I will have to keep the butter burger in mind the next time I am grilling for friends. Usually I make the stuffed burgers that were in Entertaining or Cooks Illustrated a couple of years ago. They always go over really well.