Homemade Herb Butter

Herb butter for the win

I don't know about you but I always loved herb butter, even in my childhood. Whenever we had a birthday, party or holidays, baguettes and herb butter would be present as well. I won't say this was usually homemade herb butter because that's not true. My mother usually bought herb butter in the supermarket or she used regular butter with a bag of dried spices. I remember that my mother always used margarine for everything or even the light version, never real butter. As a child, I never knew the difference besides the fact that whenever I was at my grandparent's house, the butter would be so much tastier, lol. I know now why that is, we started using actual butter a few years ago when my boyfriend wanted to try the keto diet at the time. We never went back from that moment. It's expensive though.

I love finger food / tapa snacks

From time to time, we will bring home some Brie, Camembert and usually I also make fresh tuna and or egg spread to eat on toast. It usually depends on what I have left at home, and sometimes I add salmon spread too. I love using parsley and other herbs. I don't leave an opportunity unused to add them, lol. I just love the taste of fresh parsley ever since I started using it some years ago. Before I always used dried parsley, which in my opinion, doesn't come close to fresh one when it comes to taste.

We had steak

Some weeks ago, my boyfriend longed for steak and he said it's a shame we don't have baguettes and herb butter. That was the moment I decided I'd make that the next day, as it can come in handy for these moments as well as when we have some sliced baguettes with other toppings. I love eating that with herb butter! Even more so if it's homemade. I ordered chives the next morning. I already had parsley, garlic and butter in the fridge so I was good to go after they delivered the chives.

Let's get to work

We can't really call it work because it's done in a heartbeat, but still. I always start by cutting the parsley as that's the most work. I usually cut the full bag so that I can store the rest in a glass container afterwards for the other recipes I make that week without having to cut them every single time. I've noticed they stay fresh longer that way than in the plastic bag as well. Once the parsley was done, I cut the chives, and then I put the butter in the microwave for just 30 seconds so that it was all smooth and easy to mix. Be careful not to overheat it because it could get messy otherwise. I added the parsley and chives and then used a few parts of garlic to have a first tasting. I had no clue how many garlic was needed, and had to add a few more after tasting it. I love the taste of garlic but this is a personal taste, so I'd advice you to start slow, taste and add if needed. I was very careful with the salt as well, but it turns out I needed to add a bit more than I expected at the end as well. Noted for the next round!

Once done, put in the fridge and take out of the fridge 30 minutes before consuming it. Enjoy!

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