This is a recipe that I’d have loved to post this past summer. While we had all those beautiful herbs at my parents’ garden. And if I started blogging at least early summer, I probably would have made it ;)
To be honest we still have a few herbs left in the garden, and the grocery stores too ;) Note to self: Next year I need to do a better job cultivating these aromatic plants at home over the winter time.
So, as we just ran out of this summer’s butter, I had the choice between the store and the homemade version. And I was thinking: Why buy it, if I can make it at home in only a few minutes? Right?
As it’s hard to find fresh sage around this time, the protagonists’ role goes to rosemary, parsley and thyme. Oh, and I also added garlic for a change. I use it so often when I cook! It goes well with certain soups, it adds flavor to grilled sandwiches and so many other countless recipes. It’s that simple, and so delightful!
250 g / 8¾ oz of butter
2 tbsp of rosemary (minced)
2 tbsp of parsley (minced)
2 tbsp of thyme (minced)
2 garlic cloves (minced)
a pinch of salt
* * * * *
Wash the herbs quickly and let them dry very well. (A little suggestion: I used the salad spinner and dried the remaining water with paper towels.)
Mince the herbs and the garlic. If you haven’t already used a blender by now, pour them into the food processor with the butter. Blend well, until creamy.
Now it depends on whether you are planning to use the butter within a few days or store it for later. That means that you can either roll it up in some plastic wrap and store it in the fridge, or you can do it the way I did.
If that’s the case, all you need is an icing bag. You can create little portions on baking paper. Cover them up carefully with plastic wrap. (Make sure that the size of the paper will fit later on in your freezer!)
Leave them in the freezer overnight. Once they are frozen, you can go ahead and store them as you like (tupperware box, freezer bag, etc.).
Prep Time: 30min.