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Herb Butter

Virtually any herb can be chopped and added to butter for a great flavour resource. Any herb on its own can go in, or try mixing and matching. Remember, “what grows together goes together”, so spring herbs such as tarragon, mint and chives can be blended, while oregano and basil are a natural summer match, and autumn herbs like rosemary and sage are tasty together. For blending flavours try these examples:


  • For 1 cup salted butter at room temperature, add:

  • 3 tbsp fresh basil and ½ tsp minced garlic OR

  • 2 tbsp 2 tbsp fresh tarragon and 1 tsp finely grated lemon zest OR

  • 3 tbsp fresh coriander and 1 tsp lime zest OR

  • 1 tbsp 1 tbsp fresh lavender and 1 tbsp honey (great on scones)


  • 1.

    Pulse butter with chopped herbs in a food processor. Spoon butter onto a sheet of plastic wrap, roll into a log and chill or freeze. Alternately, spoon butter into the muffin cups of a silicone mini muffin tin and pop out once chilled.

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