I love to serve hot, fresh from the oven rolls with our holiday meals. One way to make them even more special is to prepare an herb butter to slather on top.
Another use for the leftover herb butter is to top the breakfast muffins right out of the oven to go with a cup o’earl (earl grey tea that is!).
One of my favorite recipes uses lemon balm and thyme:
Relax-after-a-hard-day Herb Butter
2 tablespoons lemon balm (or basil), chopped fine
2 tablespoons thyme, chopped fine
1 cup room temperature butter
In a small mixing bowl,cream the butter and stir in herbs.
Chill for at least 3 hours to allow flavors to blend.
Also great served on seafood or in vegetable dishes.
- From the Chronicle Kitchen Fast, Fresh & Green (chroniclebooks.com)
- Cook the Book: Cheesy Herbed Popovers (seriouseats.com)
- Demetrios the Traveller: Caramelized Pear Upside-Down Cake – Fine #Cooking #Recipes, Techniques and Tips (finecooking.com)