Rosemary Compound Butter with Lemon Balm and Chives
A delicious whipped butter with robust fresh herbs - sure to liven up every mashed potato!
Ingredients
- 1/4 Cup Butter Room temperature
- 1/4 Cup Mixed herbs - for this recipe, use equal parts rosemary, lemon balm and chives Chopped finely
- 1/2 tsp Sea salt, if using unsalted butter
Instructions
- Chop herbs finely and mix into room temperature butter. Besure all herbs are evenly whipped into the butter.
- Transfer to your butter dish for use on steamed potatoes, homemade crackers or sourdough toast.
- Wrap unused butter in bees wax wrap or plastic wrap and keep in fridge up to one week.
Notes
This herbal butter is great under the skin of a roasted chicken.
If you'd prefer not to refrigerate leftovers, place residual butter in the freezer for use in the winter when fresh herbs are scarce.
Tried this recipe?Let us know how it was!