herbed butter
Print recipe
| Prep time | 5 minutes |
| Dietary | Gluten Free, Paleo, Vegan, Vegetarian |
| Meal type | Condiment |
Ingredients
- 1 stick butter, at room temperature (this works for both dairy and nondairy butter))
- 1 Tbs. chives (fresh or dried)
- 1 Tbs. parsley (fresh or dried)
- 1/2 tsp. garlic powder
- 1/2 tsp. ground pepper
- salt to taste (if you use salted butter, you may not need salt)
Note
I always order grilled salmon at a local restaurant and it is SO delicious. I've tried to duplicate their results many times without success. The last time I ordered it, I saw a half melted pat of herbed butter (clearly my food has always sat under a warmer before because I never knew they topped their salmon with butter!), and it turns out that the herbed butter is the finishing touch that I was missing. Now, I use this herbed butter on all of my fish dishes, as well as steamed veggies and fried eggs. I hope you like it!
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Directions
| 1. | Bring butter to room temperature. | |
| 2. | Mix in all spices and stir well. | |
| 3. | Spoon into a plastic bag or cellophane and form into a log; refrigerate. | |
| 4. | Once butter has hardened, slice into 1 Tbs. increments. | |
| 5. | Use immediately or put into an airtight container in the refrigerator for up to three weeks. |
