Friday, June 5, 2015

Flavored Butter

Yesterday I mixed some herb butter together to stick in the freezer.
It is really handy to have.  You can add it to sauces and other recipes, or simply use it as a spread.
It is much easier than you would think.
Simply melt the butter (The butter will begin to separate.  Just stir it to incorporate it all.  You'll need all parts of the butter in tact.)
Chop your herbs/mixings as the butter is melting.  (I used dried basil, rosemary, and garlic from the garden.)
Add the herbs to the melted butter and let simmer for a few minutes.  This lets the flavors of the herbs marry with the butter.
I added the butter to a cake ball pan I have.  You can also use muffin tins.  (You'll notice the separation in the photo. That's fine.)
I stuck the pan in the freezer for the day, then popped the discs out and into a freezer bag last night.
I have bread making in the bread machine right now.  I can't wait to see how the butter spread tastes on warm, fresh from the machine, bread.  YUM!
Rosemary Basil Garlic Butter
4 sticks salted butter
1/2 cup minced garlic
1/2 cup dried and chopped rosemary
1/2 cup dried and chopped basil
1.  Place four sticks of butter in medium saucepan, and heat on low.
2.  When butter is melted, mix in herbs, and stir for approximately two to three minutes.
3.  Spoon butter and herb mixture into a metal baking pan (such as a muffin tin or cake ball pan), and place in freezer for several hours (at least 8 hrs.)
4.  Take frozen butter pieces from pan, and place into a freezer bag.
5.  Return butter to freezer.
Here are a few more ideas for flavored butter:
The possibilities are endless, and it is so fun to be able to reach in the freezer and grab what I need.
Happy Butter Makin'!
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  1. Ahhhhhhhhhhhh these are the kinda things that make a Gramma like me, a SAHM like you look like a combination of Martha Stewart, Julia Childs and life style Bloggers [that's us]. A N Y B O D Y can do this!

  2. OMG !!
    I don't know if I should be here as I'm a butter addicted :) These flavored butter look wonderful, especially the honey-butter as I've never tasted it