Making herb butter is such an easy way to make a big impact. Guests tend to be really impressed that you took the extra time to actually “make butter” – even though it takes five minutes, tops – and it can really jazz up a plain piece of bread that would have otherwise not added much to your menu as a whole.
Herb Butter
- 1/4 cup very soft butter (or adjust to the amount you wish to put on the table)
- 1/2 teaspoon finely minced herbs (such as chives, thyme, rosemary or basil)
- Optional: kosher salt, to taste
If you’re a salted butter kind of person, either use salted butter or add your own salt. A dash of kosher salt in herb butter would throw in a nice flavor, especially mixed with a more subtle herb like basil.
Using a fork, mix the softened butter and herbs together until blended evenly. Place in a mold or pretty dish, cover with plastic wrap, and refrigerate until set.
If you forgot to put out the butter for softening (as I usually do), you can microwave it on low power to soften it up. Do this veeerry carefully, though, because it will melt faster than you think. In my microwave, I put it in for 10 seconds on 50% power. However, every microwave is different, so err on the side of caution in yours.
