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.
There are many variations on herb butter burgers and on herbed butter you use on vegetables. Mix it up, roll it up and add it wherever you need it.
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 stick salted butter at room temperature (Kerrygold is good)
- 3 TB. finely chopped mixed herbs, including parsley, chives, basil, oregano and/or tarragon
- 1 clove garlic, minced finely
- 1/2 tsp. pepper
- • Place everything in a small mixing bowl and beat with a wooden spoon until blended and fluffy. You can use a food processor but you might lose some of the butter on the blade or bowl.
- • Lay a 12 inch square piece of plastic wrap or parchment paper on the counter. Put the butter on there and roll it all into a cylinder about 5 inches long, twisting the ends to help compact it.
- • Twist the ends of the wrap closed, and secure them with rubber bands or clips if needed.
- • Chill in the fridge (good for 5 days) or place in freezer (good for a month). Cut circles out and add to any hot food for instant flavor!
- Before you grill your burger (lamb, beef or a mixture of meats), form it into a pattie and make a hollow in the middle. Place a 1/2 inch thick circle of butter in the middle and reform the pattie to seal the butter inside. What could be better?