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Registered: 01-2012
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 1 stick unsalted butter (I use grass fed for health reasons)
 2 tablespoon fresh chopped herbs (1 or combo of chives, basil or rosemary) I like to use primarily basil and chives and just add a hint of rosemary. If you use rosemary, make sure it's chopped extra fine.
 1 tablespoon fresh chopped garlic
 1/2 - 1 tablespoon olive oil (optional for getting the butter off the sides of the processor)
 1/4 teaspoon sea salt or to taste

 Take butter our of frig and let get soft at room temperature by sitting out. Do not microwave! Cut into chunks and put in mini food processor if you have [sign in to see URL] regular or blender. Blend until smooth, scraping off sides. If your butter is stick chunky, add a little olive oil to loosen up. Chop herbs and garlic and add to butter and blend. Add sea salt and blend. Place a piece of plastic wrap on the counter and scrap butter onto it. Wrap the plastic around the butter and form into a log shape with your hands. Enclose ends and place in freezer for 30 minutes before using. Can store in freezer in glass container for future use!
12/9/2013, 11:17 pm Link to this post Email CT Bookworm   PM CT Bookworm Blog

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