Homemade Herb Butter

Homemade Herb butter is an easy, quick, minimal, so flavorful, and budget-friendly recipe that you would love to try. I personally love herb butter with toast and roasted potatoes.

Yes! This herb butter recipe works for turkey roast too. Making Butter from scratch is one of my favorite things. It is so therapeutic for me 🙂 I have already shared classic salted butter(Indian style) recipe here on the blog, in case you want to check.

[feast_advanced_jump_to]

What is herb butter?

Herb Butter is a compound butter that has been mixed with fresh and dried herbs like garlic, parsley, cilantro etc. It is usually chilled until firmed and served as a slice( mostly).

Herb butter is also used in roasted potatoes, turkey, toast, etc. In short, It is a versatile recipe.

Can we store herb butter?

Yes, You can store herb butter. If only dried herbs are used, then herb butter will stay fresh for 4-5 days. If fresh herbs are used, then use butter within 2 to 3 days.

I have in fact tried freezing herb butter and It worked fine for me after a month. However, I made that with dried herbs. I would not recommend freezing butter when it is made with fresh herbs.

What kind of herbs we can use to make herb butter?

Herb butter is a versatile recipe hence you can add your favorite herbs. Garlic, parsley, cilantro, rosemary, and oregano are the most common herbs used to make this butter.

If you have any suggestions for herbs and spices we can add into butter, drop a comment below.

What kind of tools are required to make butter?

If you have a butter churner, then it is one of the best things you own, Trust me:) If you don’t have that don’t worry, you can still make butter blocks at home with your mason jar. In this recipe, I made butter with my regular mason jar.

Ingredients

Full fat heavy cream – We really need a good amount of fat content to make butter. I am using 35% fat content cream here. Minimum 35% is required to make butter.

Your favorite dried herb mix – I am specifically mentioning dried herbs here as fresh herbs are not always available. You can always use fresh herbs to make herb butter however, I am using dried herb here.

Salt to taste – Salt according to your taste.

Mason jar – Yes, you will need a mason jar with a lid( no churners, no blenders)

Method

Fill the mason jar halfway with heavy cream as you will need some space to shake the cream. So don’t fill up full or too high.

Screw the lid and time to shake. Start shaking the jar (with all your energy;)).

First, It will turn into whipped cream. It will take around 5 to 7 minutes depending on your shaking speed.

Close the jar with the lid again and keep shaking it until you notice the milk solids separated from the buttermilk.

Your butter will look yellowish and a medium-sized solid ball will separate from the liquid.

Take that ball out of the jar and wash it in ice-cold water.

Transfer into a mixing bowl or plate and add salt and mixed herbs.

Mix it well.

Store it in a butter keeper or just wrap it in butter paper and refrigerate it.

Enjoy.