Herbal Butters and Dips
Basic Herbal Butter Recipe
- 1/2 lb. unsalted butter at room temp.
- 1 t. shallot very finely minced or ground
- 1/2 t. sea salt and freshly ground pepper
Mix butter until fluffy. Add shallot and seasonings. Wrap butter in wax paper and roll into a cylinder approx. 2” thick. Refrigerate, tightly wrapped until firm. Slice and serve with soup, bread, roasted or mashed vegetables. Can be frozen if wrapped thoroughly and used as needed.
Add the following ingredients for variety...
After mixing butter to fluffy consistency, gently fold the herbs, petals or vegetables into the butter.
Floral Sorrel Butter
- 1 T. lemon juice and zest
- 2 T. of mixed chive blossoms, sorrel leaves and chervil
- 2 T. of edible flowers such as lilacs, pansy, viola, clover or nasturtium flowers
Nasturtium Caper Butter
- 1 T. lemon juice and zest
- 1/2 t. worcestershire sauce
- 1 T. tarragon
- 2 T. nasturtium petals
- 2 T. drained capers
Cranberry Walnut Butter
- 1 T. orange zest
- 1/2 cup ground walnuts
- 1/2 cup chopped dried cranberries
- 1/4 t. minced rosemary
- 1 t. thyme
Anise Hyssop Dip
- 8 oz. pkg. cream cheese
- 2 - 3 T. chopped anise hyssop, including blossoms
- 2 T. sugar
- 1 T. lime juice
- 1/4 cup chopped pecans
- assorted sliced fruit
Cream first 5 ingredients together and serve with sliced fruit.
http://www.herbcompanion.com/Herb-Profiles/ANISE-HYSSOP.aspx
Herbal Dip (sweet)
1 container of soft cream cheese
2 T. yogurt
1 T. finely chopped fresh basil, parsley, summer or winter savory
dash of salt
dash of worcestershire
1 T. honey
1/8 cup diced dried cranberries, dried blueberries or raisons
Cream together until well blended.
Savory Herb Dip
1 cup sour cream or (substitute greek yogurt)
dash of worcestershire sauce
1 T. finely chopped basil, parsley, dill weed, summer or winter savory
1 t. onion salt
1 t. garlic powder or a finely chopped garlic clove
Blend all ingredients.