Homemade salted and herb butters

Now that you’ve learned how to make homemade Fancy Butter, you may want to make it even more fancy. Super-fancy butter making isn’t difficult, and it tastes so amazing you’ll be impressed you created it. The first time I made the Herb Butter (the second recipe below) my husband stood in the kitchen searching for foods he could slather it on. You will, too.

Salted Butter

  • 1 cup unsalted butter (I prefer the homemade Fancy Butter)
  • 3/4 tsp Kosher salt
  • An 8-oz. Ball jar

Set out the unsalted butter on your counter and allow it to come to room temperature.

In a glass bowl, mix thoroughly the salt and the butter. I like to put some butter into a large serving spoon and mash the salt into the butter with the back of a fork.

Use immediately or store in an 8-oz. Ball jar. Using the back of a spoon, firmly pack the butter into the jar, careful to smoosh out all air pockets. Then, put a little water on top of the butter before screwing on the jar lid. This water will help the butter to keep from absorbing smells and help to preserve the butter. Just pour it off before you use the butter, and add a little to the top each time you put the butter back into the refrigerator for storage.

Herb Butter

Based on Ina Garten’s Herb Butter recipe

  • 1 cup unsalted butter (I prefer the homemade Fancy Butter)
  • 1/4 tsp minced garlic (one medium clove should do it)
  • 1 Tbl finely chopped scallions (both white and green parts)
  • 1 Tbl finely chopped fresh dill
  • 1 Tbl finely chopped fresh flat leaf parsley (dried can work in a pinch)
  • 1 tsp lemon juice (fresh or bottled, whatever you have on hand)
  • 3/4 tsp Kosher salt
  • 1/8 tsp freshly ground black pepper

Set out the unsalted butter on your counter and allow it to come to room temperature.

Mince and chop all of the herbs and put all ingredients except the butter in a glass bowl. Stir these ingredients together well.

Add the butter to the bowl and mix thoroughly. I like to put some butter into a large serving spoon and mash herbs into the butter with the back of a fork.

Use immediately or store in an airtight container. The Herb Butter should keep for about a week. I like to put a dollop of the Herb Butter on a freshly grilled salmon fillet, melted over roasted asparagus, or as a dip for crispy bread sticks.

2 comments posted

  1. Posted by Jenny - 07/27/2011

    I bet the herbed butter would be great on corn on the cob, either added at the table, or put on before grilling.

  2. Posted by Radiomom Rhetoric - 07/28/2011

    Love this–I did a post a while ago on making butter–my fav so far is fresh rosemary and sea salt….mmmm I am glad to see others do it too! It is AMAZING! :) and I get requests to bring it or make it for people. …..like I am making something so “strange”. LOL I almost hate to tell people how EASY it is!

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