I’ve never posted anything about food because, well, it has nothing to do with home renovation.Â That said, we cook a lot and this post by one of my favorite local bloggers, Lannae, really got me inspired and I thought you might like it too.
I’ve been making compound butters for years and the 2 most popular have always been the herb and the port/fig butters.Â My herb garden, is…um, not really a garden yet.Â As you may have read, the yard is currently a very inhospitable place, although hopefully not for much longer.Â In the meantime, I have had to get by with pots of herbs on the deck where the deer won’t get them.
My herb butter has always used several varieties because I had them all in my previous yard.Â Chive, Garlic Chive, Sweet Basil, Purple Basil, Sage, Lemon Thyme and the secret ingredient…Marjoram.Â Â In the past, I would buy locally made Mennonite butter to mix with the herbs because it had superior flavor.Â Today, I’ll make the butter from scratch then fold in the herbs.Â Since my small potted garden doesn’t have all those herbs this year (Marjoram died while on vacation!) I’m just making a simple Basil butter today.Â I think the herbs have to be fresh which is why I’m not buying the other ones I lack…fresh cut really makes a difference in flavor to me, but if that’s all you can get…it’s better than nothing.Â Enough yacking…let’s get started!
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What do you eat with Basil butter you might ask?Â Honestly, anything you might eat with regular butter. Â Serve on toast, corn…it also makes a wonderful beurre blanc sauce for fish.Â Enjoy!