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