I make a different batch of my herb butter Roll Up every month, using whatever herbs look fresh. It makes a flavorful condiment to use on just about any food. Or, use dried herbs, as below.
There are many variations on herb butter burgers and on herbed butter you use on vegetables, meats or seafood. Mix it up, roll it up and add it wherever you want.
Here’s the basic recipe for the Garlic-Herb Butter I use. You can easily change it by the amount of garlic you use. I once made it with roasted garlic and that was pretty great too.
Serving tip: Cut out circles of butter from the Roll Up and put on butter plates. It’s pretty and very fresh looking.
1/2 cup softened butter (not melted)
Dried Herbs: (example) 1 TB. each Rosemary, Sage, Parsley, Thyme
Garlic: 2 pressed garlic cloves
Mix well in a small bowl with a fork. Scoop onto wax paper or parchment paper and roll up. You can twist the ends like candy wrappers, or roll it all up and tape the edge.
Refrigerate and use within 3 or 4 days. I put it in a Freezer Baggie too. Or freeze if desired.
Place in silicone candy molds before cooling
Stick under turkey or chicken skin before cooking to moisten and flavor
Spread on bread or crackers.
Add some salt if the butter is unsalted
Try other herbs and spices or flavored salt