Fresh Herb Butter Recipe
Fresh Herb Butter Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love impressing dinner guests with flavored butter. I mix up a big batch, and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. —Pam Duncan, Summers, Arkansas
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 cup butter, softened
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper

Directions

In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm.
Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months. Yield: about 2 dozen.
Originally published as Fine Herb Butter in Reminisce Extra August 2004, p52

Nutritional Facts

1 serving: 202 calories, 23g fat (14g saturated fat), 61mg cholesterol, 232mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 1 cup butter, softened
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  1. In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm.
  2. Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months. Yield: about 2 dozen.
Originally published as Fine Herb Butter in Reminisce Extra August 2004, p52

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