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Herb Butter

What did yall do this weekend? We traveled home to see our friends Abby & Taylor get married. The last few of John’s friends are getting hitched which means it is baby shower time in the future. I don’t think it ever stops. But for now my love is focused on John, our crazy puppies, and food of course!

Herb Butter mise en place

Recently I purchased some beautiful green beans at the farmers market since our summer produce is slowly coming to an end. I couldn’t think of what I could add to them to take it up a notch. Then I remembered John’s cousin Jessica recently had been experimenting with different kinds of compound butters for her steak. And I thought I could easily do this with all the fresh herbs from our garden!

Herb Butter

I mean how many times do you think your dish could use something just a little more but you don’t know what it is? Well this seriously might be all you need. Between this and herb mayo, John and I have been keeping it quite simple with sandwiches and veggies lately.

Herb Butter with Green Beans

The best part is you chose the herbs you want to add. Think tarragon tastes too much like licorice or that chives have an onion appeal that you don’t care for? Then don’t put them in. Just use your favorites! I used all the herbs from our garden – some basil, oregano, tarragon, chives and parsley. Then just add it on top of some pasta or green beans let it melt and works its magic!

Herb Butter

It will keep in the fridge for 2 weeks or in the freezer for 2 months. Just slice a few Tbsp. as needed.

Ingredients

  • 1 stick of butter softened
  • 1/4 cup fresh herbs chopped

Instructions

  • Add fresh herbs and softened butter to a small mixing bowl.
  • Spoon butter into a butter dish and use plastic wrap to mold into the shape of a stick of butter.
  • Place butter back in fridge. Remove wrap after butter has hardened, about 1 hour.

 

 

 

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