It has been unusually warm in the Midwest the past couple of weeks. Somehow we jumped from winter right into summer. Crocuses and daffodils usually bloom in April, but this year they are blooming right now. It is not that I am complaining, I’m really loving it. 🙂 People are out and about, walking their pups, cleaning their yards and just enjoying the outdoors. You can’t miss the inviting smell of grilling either. It is that time of the year when you can get out of the kitchen, fire up your grill and enjoy good food and conversation. As my preparation for the grilling season, I made some herbed butter today. It really goes with any kind of meat, and possibilities (as of which herbs to use) are endless, just depending on your taste.
- 2 sticks (226 g) butter (room temperature)
- ½ tsp salt (exclude salt if salted butter)
- ¼ tsp fresh ground pepper
- 2 garlic cloves (minced)
- 2 tbsp finely chopped Italian parsley
- 2 tbsp finely chopped basil
- 1 tbsp chopped thyme
*** Choice of herbs is all yours, You can mix and match what you like the most.
Whip the butter with a hand mixer until fluffy. Add salt, pepper and garlic and mix for about one minute. Add all the herbs and mix them into butter by hand.
I usually store Herbed Butter two ways:
1. I take plastic wrap and form the butter into a log. I freeze it and then when needed take out of the freezer and cut into ¼ in slices and top the grilled meat with it.
2. Other way is to fill the butter into a cake decorating bag with the star tip and make individual stars on a flat surface covered with parchment paper. Freeze the stars and then store them in a plastic container in the freezer.