· Food & Recipes · Gluten-Free Recipes · Make Your Own Herb Butter
32

Make Your Own Herb Butter

herb butter

Yesterday I saw the first Sweet Corn stand go up on Main Street in our town!  That is a SURE SIGN that summer is here to stay! :-)  I was so excited I decided to actually go buy some corn on the cob to celebrate! I might have been rushing the season a WEE but, but I was also dying to try some of the Herb Butter I made a few days ago on it.

I am an admitted butter-aholic. As the hubster is fond of saying…sometimes I like to have a little bread with my butter. :-)  So when I saw a recipe for Compound (Herb) Butter by Alton Brown from the Food Network…I was all over it! I actually ended up doubling up all the herbs because I LOVE HERBS…and it turned out to be absolutely delicious and very easy to make!

Herb Butter

Adapted from Alton Brown

  • 1 pound butter
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoon thyme, chopped
  • 2 tablespoon sage, chopped
  • 2 tablespoon rosemary, chopped

Alton’s recipe calls for making this is a food processor, but I decided to use my Blendtec. The method remains the same. 

Directions

herb butter

First, chop the butter up into uniform chunks and set aside. (Since I was putting mine in the Blendtec and was pretty sure it would make short work of the butter WITHOUT chopping it up first, I left it in stick form.)

herb butter

Pour the oil into the blender (or food processor) and add the herbs.

herb butter

Process until finely chopped and the herbs have colored the oil a beautiful green color.

herb butter

Pour the oil and herbs mixture out into a small bowl and add the butter to the blender (or to a stand mixer).  Process until soft and light in color (approximately 5 – 7 minutes in the stand mixer).

herb butter

Add the herb oil to the butter and process for another 1 – 2 minutes until oil is fully incorporated.

herb butter

Spoon butter onto plastic wrap.

herb butter

Roll into a log and chill for 2 hours before serving. (Here’s a trick: after you have spooned the butter onto the plastic wrap, hold both ends of the plastic and spin the log until the ends tighten like the picture above, then tuck the ends under. I hope that made sense. lol)

herb butter

To be honest, the corn itself wasn’t all that great because it was still so early in the season…but the butter was MMMM MMMM GOOD!  I also tried some of it on the oven-roasted potatoes I made and it was heavenly! :-)  Can’t wait for the really SWEET, sweet corn to makes its’ way to the vegetable stands this summer!

 

A person making their own herb butter by pouring pesto into a blender.

HERB BUTTER

Jill Nystul
Yesterday I saw the first Sweet Corn stand go up on Main Street in our town! That is a SURE SIGN that summer is here to stay! :-) I was so excited I decided to actually go buy some corn on the cob to celebrate! I might have been rushing the season a WEE but, but I was also dying to try some of the Herb Butter I made a few days ago on it. I am an admitted butter-aholic. As the hubster is fond of saying…sometimes I like to have a little bread with my butter. :-) So when I saw a recipe for Compound (Herb) Butter by Alton Brown from the Food Network…I was all over it! I actually ended up doubling up all the herbs because I LOVE HERBS…and it turned out to be absolutely delicious and very easy to make!
5 from 1 vote
Prep Time 15 minutes
Refrigerate 2 hours
Total Time 15 minutes
Course Condiment
Cuisine American
Calories 3777 kcal

Ingredients
  

  • 1 pound butter
  • 1/4 cup Olive oil extra virgin
  • 3 tablespoons Chives chopped
  • 2 tablespoon thyme chopped
  • 2 tablespoon sage chopped
  • 2 tablespoon rosemary chopped

Instructions
 

  • First, chop the butter up into uniform chunks and set aside.
  • Pour the oil into the blender (or food processor) and add the herbs.
  • Process until finely chopped and the herbs have colored the oil a beautiful green color.
  • Pour the oil and herbs mixture out into a small bowl and add the butter to the blender (or to a stand mixer). Process until soft and light in color (approximately 5 - 7 minutes in the stand mixer).
  • Add the herb oil to the butter and process for another 1 - 2 minutes until oil is fully incorporated.
  • Spoon butter onto plastic wrap.
  • Roll into a log and chill for 2 hours before serving.

Nutrition

Calories: 3777kcalCarbohydrates: 8gProtein: 5gFat: 423gSaturated Fat: 241gCholesterol: 975mgSodium: 3243mgPotassium: 283mgFiber: 4gVitamin A: 12520IUVitamin C: 30.1mgCalcium: 296mgIron: 5.3mg

 

Read This Next


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • […] of week ago I did a post on some YUMMY Herb Butter I made to go on corn on the cob (or just about any other savory side!) Ever since we finished it, […]

  • I just made this. I quartered the recipe and actually softened a stick of butter in the microwave and mixed in all the other ingredients using a mini spatula. I then made slices 3/4 of the way through along a french stick, I slapped some butter between the slices, sprinkled the loaf with water, wrapped it in foil and threw it in the oven at 350 for about 10 mins. A great way to revive slightly old and previously frozen bread! It was delish…….and there was some leftover butter for the fridge!

  • There are so many different things that taste better with some herbs rather than plain butter. Of course one of those is the corn on the cob you’ve got in this article which looks amazing by the way :) I definitely love all the step-by-step pictures and the easy instructions. Definitely can’t wait to try this. It’s so simple I can do it anytime :)

  • […] of week ago I did a post on some YUMMY Herb Butter I made to go on corn on the cob (or just about any other savory side!) Ever since we finished it, […]

  • For 30 years I have made compounded butter with blue cheese, equal amounts. Then slather it on a grilled flank steak that has been marinated in wishbone Italian dressing for several hours (overnight). It’s a restaurant worthy entree.

  • This is a great and easy to follow way of incorporating herbs into my cooking and eating. Thanks you!

    I’ve never done this, myself, but I know people who put their herbed butter directly into ice trays and into the freezer. That way it lasts longer, and can still be used exactly the same way! (once frozen, transfer to a sealable bag so they don’t absorb flavors of the freezer)

  • Oh Jillee.. that looks awesome. I have a really fabulous recipe for tomato butter if you ever need one. My gal pal from Portland demonstrated it on our show there… I should do it on GTU!

  • I LOVE herb butter on corn and on steaks.

    I would like to share an easy way to cook corn on the cob. If you go to: http://www.youtube.com/watch?v=YnBF6bv4Oe4 you will see how to microwave the corn completely whole — in the husks and with the silks on. It takes 8 minutes for 2 ears. You just cut off the bottom when the corn is done, and the cooked ear of corn slides out of the husks and is silk free. It really works and is so much easier than husking and trying to get all the silks off.

    Thanks for sharing, Jill. I’m going to make corn this weekend!

  • Try this w/unsliced white bread – slice once lengthwise and then into kinda large sections (not all the way thru. Brush the butter between the slices and bit on top. Put in over at 350 and watch until butter all melted and soaked into bread and top bit browned. Serve hot out of oven. Very similar to my sister’s Mother in law secret recipe

  • Yum!
    For the holidays I get fancy by swirling butter rosette onto wax paper with my cake icing tips.
    The rest of the year I have an herb garden & make it up in small batches (if I do a lot at once I tend to eat it faster).
    2 more versions: saute extra garlic up when starting a meal and reserve it for garlic butter–which is great for mashed potatoes and of course garlic bread.
    I also like making honey butter–just blend some honey & bit of cinnamon into soft butter.

  • I am DIE HARD butter fan on corn…BUT…last year discovered something that was SO delicious on corn I could easily walk away from butter. FRESH LIME JUICE. Yep…Take 1/4 lime and squeeze on your corn as you eat. Lemon is good too. I dare you to try it! (Some fresh lime juice n this compound butter recipe would be so amazing, too!)

  • Yes, it freezes wonderfully AND if you want to get fancy, you can pipe it into fancy lil’ dollops, freeze and whip them out when company comes. Freeze onto wax paper or plastic wrap and store in an air tight container. But, you have to make sure it’s air tight because oils are notorious for picking up freezer odors. And then they smell and taste yucky. Which is a bad thing. Real Bad. On the plus side, you can easily take a small mason jar, use a hammer to punch holes in the lid and fill with baking soda or take out the lid part lay down fabric and screw the lid down. It makes the best freezer/fridge freshener, it’s cute and it’s sturdy and won’t topple over like the box. Plus you can buy bulk soda, swap it out often and it’s way cheaper than the boxes.

  • I do something similar for a cracker spread. A stick of butter, a package of cream cheese, a tablespoon of olive oil, and various herbs, though garlic is almost always used. I put it in small tubs or bowls to refrigerate, and then put it out with crackers when we have company.

  • Hello! I manage a CSA for my city, and we got garden cress in our boxes this week. Do you think that herb would lend itself well? Can any herb you want be used?

    • I am going to assume she just used a tablespoon to measure like i do. I don’t like dirtying a bunch of measuring cups when a tablespoon can be washed so easily and is easier for liquids. A 1/4 cup is 4 tbsp.

    • Okay, Tina….how about telling me how to make your raw butter using the Blendtec, please? Love my Blendtec!

      Jill, this sounds so good….and I just picked up some fresh ears of corn last night. How’s that for timing?

  • good morning, just a little question JIllee, do you think I could freeze this herb butter for a later time instead of just refrigerating?

    • I make butter like this all of the time. I store the leftovers for later and just defrost in the refrigerator when I want to use it again.

      • * in the freezer!!
        I store it in the freezer…..I had a little brain glitch and forgot to mention the important part :)

  • I’ve done something like this for a few years. However, I just mix the butter and herbs, no olive oil. And! Cook it with the butter. So, it is messy, but I slather the butter all over the corn cobs, and then wrap in foil. Cook them in the oven or on the grill. Delicious!

  • >