One of my favorite things to do with our herbs is to make herbed butters. It is the easiest things to make and it gives butter a special touch.
You can use any herbs that you like. Fresh or dried will work. Play around with combining flavors.
I have made four different herbed butters for you today. These are the most popular ones I make.
Rosemary, Dill, Mint and Oregano.
My rule of thumb for ratio of herb to butter is simple:
1/4 teaspoon dried herb & 2 teaspoons of softened butter.
1 teaspoon crushed fresh herbs & 2 teaspoons of softened butter.
Refrigerate for at least 4 hours so the flavors really meld into the butter. When I make herbed butters I tend to play with the butter and put them into fun molds. It is a fun way to present butter at a party or just a dinner get together. it is that extra little wow factor.
I purchased two of these deviled egg carriers at a thrift store. They did not have the lids so they were only .49 cents. I saw them and thought they would be so cute for molded butter pats for Easter. I just filled in the eggs and put in the fridge.
These ended up not coming out of the container as easily as I had hoped. If I were having a dinner party, I would have taken time to carefully smooth them out with my finger so they were much prettier.
It is so nice to add little extra details like this. And it is fun to treat your family and friends to different flavored butter. As the hostess, it just shows that you enjoy going a little bit above and beyond for the people you care about.