Homemade Herb Butter

TJ Willink
October 31, 2016

Servings: 32


1 pound unsalted butter, room temperature

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh flat-leaf parsley, chopped

1 tablespoon fresh chives, chopped

1 teaspoon fresh rosemary, chopped


Mix the butter and herbs in a medium bowl or food processor. Lay out parchment paper or plastic wrap, add the butter and roll into a log, 1.5 to 2 inches in diameter. Chill until firm, or freeze for up to one month.

Try it with Salt and Sugar too!

Salt, Sugar and Mint

You can sub out the butter for 1/2 cup course sea salt or sugar to make them herb infused. Use a food processor to blend the ingredients and instead of chilling the salt or sugar, set it in a shallow baking dish to dry for 2 hours and then transfer to a small jar with a lid. Other herbs to consider: Mint and Basil.


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