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Super Herb Butter

December 27, 2011 by Joy the Baker 89 Comments

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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.

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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

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

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

December 26, 2011.  Afternoon butter manipulation and photography.  Yes… I shoot on the floor in front of my door sometimes.  Just… deal.

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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!

butter burger

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

December 26, 2011.  End with a cider.  Pear.

Super Herb Butter

makes 1/2 cup butter

Print this Recipe!

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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Filed Under: Bread, Gluten-Free, Recipes, Savory

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Reader Interactions

Comments

  1. Jacqueline

    August 15, 2013 at 5:36 pm

    Making it as we type!all from my garden!i have a mud mask on too lol!!

    Reply
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  1. eggs | carrie coleman photography says:
    April 20, 2014 at 6:02 am

    […] eggs and toast with this herbed butter. When I scramble my eggs, I crack two eggs directly into a non-heated skillet. After […]

    Reply
  2. Get to Know Your Spice Rack: It's About Thyme | Kitchenability 101 says:
    February 24, 2014 at 5:13 am

    […] Super Herb Butter by Joy the Baker […]

    Reply
  3. Who’s Got the Thyme? | The Off-Campus Cafeteria says:
    December 9, 2013 at 10:02 am

    […] Lemon Thyme Rice Spicy Chicken Breasts Honey Thyme Roasted Butternut Squash Super Herb Butter […]

    Reply
  4. Cadouri foodie de Cr?ciun | T?ie?el says:
    November 16, 2013 at 1:02 pm

    […] 6. Unt cu arome. Ori mai de sezon, ori mai clasice. Ori pur ?i simplu bune. […]

    Reply
  5. COMPOUND BUTTERS – says:
    July 31, 2013 at 8:06 am

    […] I increased the strawberries to about ¾ cup and I added a little extra powdered sugar. For the herb butter, I used the herbs my mom had in her garden (thyme, rosemary, sage, Italian flat leaf parsley and […]

    Reply
  6. "Half-Time" Buns - Classic White Buns | carpe season says:
    April 19, 2013 at 8:40 pm

    […] but these buns would make a perfect companion to your next dinner, especially spread with some herbed […]

    Reply
  7. How to Lay Waste to Thanksgiving Leftovers on Ecocentric Blog | Food, Water and Energy Issues says:
    November 21, 2012 at 5:42 am

    […] in everything and anything: eggs, biscuit dough, soup – you name it. Or another of my favorites: make herb butter and freeze it (thyme and sage are stars). Or make Kim’s lentil pate with […]

    Reply
  8. Thanksgiving Menu & 11/20/12 Workout | fitnessaficionada says:
    November 20, 2012 at 10:41 pm

    […] Herbed Butter […]

    Reply
  9. What to Do with Leftover Herbs | Easy And Healthy Meals says:
    August 30, 2012 at 2:24 pm

    […] If you’ve got butter on hand instead of olive oil, you might try this Super Herb Butter. […]

    Reply
  10. Xfoodie » What to Do with Leftover Herbs says:
    August 25, 2012 at 8:52 am

    […] If you’ve got butter on hand instead of olive oil, you might try this Super Herb Butter. […]

    Reply

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