Homemade Herb Butter Recipes

Steps:

• Grind up the dried oregano until very fine; measure out 3 tablespoons.
• Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
• Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
• Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.

Steps:

• Using an electric mixer, cream butter until light and fluffy.
• Stir in finely minced herbs and lemon juice or lemon rid.
• Season to taste with salt, pepper and other desired seasonings.
• Shape as desired.
• Chill for several hours to allow the flavors to blend.
• If stored in the refrigerator, herb butters should be used within 3 days.
• If frozen, herb butters will keep for 6 months.
• Suggested Herb Combination:.
• - Basil, Tarragon and Thyme.
• - Chives, Parsley, Tarragon and Shallots.
• - Rosemary, Chives, Parsley and Garlic.
• - Chives and Sun-dried Tomatoes.
• - Mint, Parsley and Garlic.

Steps:

• Make sure butter is sufficiently warm enough to spread.
• Blend herbs into butter, mixing well.
• Season to taste with salt and pepper.
• Chill in sealed container.
• Note: herb butter will keep for up to 1 week in refrigerator.
• Note: To reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.

Steps:

• For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
• Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
• Meanwhile, heat the herb butter just until melted.
• Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
• To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.