Homemade Herb Butter (aka. Compound Butter)
This homemade herb butter is versatile and easy to make. Plus, it’s a fantastic way to preserve your fresh summer herbs to enjoy all year long!
* * *
I don’t know about you, but where we live, summer ended pretty abruptly this year. One minute the sun was still shining, and BAM, rainstorms and thunder showers moved in and summer officially came to a very sudden, very sad end; The kind when you’re just not quite ready to say goodbye to a season yet because you don’t feel like you really got to enjoy it in all its glory.
That’s the thing about this homesteading life: summers seem to just fly by because we’re so busy gardening and harvesting that it’s hard to justify taking a moment to just sit back and enjoy it all.
Luckily we did squeeze in some camping this year and a few solid days at the beach and waterpark, but we really did spend most of the summer working. Between all of that gardening and preserving, launching a brand new website and a brand new magazine too, I feel like I spent most of the summer either in front of a computer, in the kitchen or with my nose just inches away from the dirt! And hey, it’s not such a bad way to spend a summer, but still, I’m not quite ready to say goodbye just yet!
Even so, the reality is that the rains came early this year, and now we’re scrambling to get the rest of our summer crops harvested and put up before they rot out there:(
But as much as the tomatoes and peppers really need my attention right now, I wanted to make sure to get a bunch of my herbs preserved before it gets too cold. I’ve already dried a bunch and made some infusions, but I really wanted to preserve the taste and freshness of my summer herbs just as they are right now but to enjoy all winter long.
Related: The Easy Way to Grow, Harvest & Preserve Basil
My favourite way to do this is by making herb butter, otherwise known as “compound butter,” which essentially just means butter mixed with other ingredients (in this case, herbs:)
The great thing about making compound butter with herbs from your garden is that you can use fresh herbs and preserve them at their peak, so that when it comes time to enjoy them, it’s almost as if you just cut them fresh from your garden!
You can enjoy the finished herb butter on everything from bread and biscuits to meat (think steak, roast, roasted chicken, turkey, etc.), to vegetables (carrots, potatoes or even mushrooms fried in herb butter… YUM!) We even like to roll our corn in herb butter when it’s fresh and soft in the summer time!
How delicious does this herby butter look? (Pay no attention to the girl who’s hands clearly need a fresh manicure!)
You can use pretty much any herbs you like to make herb butter at home, and I’ll give you a few suggestions below, as well as full recipes for my favourite blends. But just know that you’re free to get creative with your ingredients and with the amounts of herbs/ingredients that you use in your blends. There really aren’t any hard and fast rules about ratios or ingredients when it comes to making compound butter. Do it according to your tastes and how much of each ingredients you have on hand:)
That being said, there are definitely certain flavour profiles that go together better than others, so if you’re not quite sure where to start, here are the recipes I make regularly and that our family loves…
How to make herb butter at home (3 ways)
There are many different herbs and ingredients you can combine to make herb butters (aka. compound butters) at home. But before I share our family’s favourite recipes with you, first I’ll share the directions, since the directions are the same no matter what herbs you use…
Related: 13 Culinary & Medicinal Herbs for your Summer Herb Garden
Directions:
- Combine butter and herbs together in a mixing bowl. If you have a hand mixer, you can use that to wipe all ingredients together. Otherwise just use a mixing spoon. Mix well to combine all ingredients together.
- Transfer herb butter into a container (if storing in the fridge) or scoop herb butter onto a piece of plastic wrap and roll in plastic to freeze.
If you’ve got lots of herbs you want to preserve, you can mix them up in a batch of compound butter and freeze them. The easiest way I’ve found is to roll the herb butter into a log in some plastic wrap, label it and store it in the freezer.
Here’s what that looks like:
Then when ready to use, just slice off however much you need to use and allow it to come to room temperature.
Alright, now that you know how to make herb butter, here are my family’s three favourite recipes, along with some other suggested flour combinations.
Garlic & Chive Butter
A Classic! Use this garlic and chive butter on toasted garlic bread, whipped into mashed potatoes or on top of baked potatoes.
- 1 cup salted butter (room temperature)
- ¼ cup finely chopped garlic
- ½ cup chopped chives
Garlic, Rosemary & Thyme Butter
This garlic, rosemary and thyme butter is perfect rubbed all over a roast. Whether roast beef, roast chicken or roast turkey, you can’t go wrong basting with this compound herb butter.
- 1 cup salted butter (room temperature)
- ¼ cup finely chopped garlic
- ¼ cup finely chopped rosemary
- ¼ cup finely chopped thyme
Mint, Parsley & Chive Butter
The combination of mint, parsley and chives in this compound butter will take you back to summer no matter what time of year you enjoy it. Add it to scrabbled eggs for, smear it on biscuits or roll your corn on the cob in it.
- 1 cup salted butter (room temperature)
- ¼ cup finely chopped mint
- ¼ cup finely chopped parsley
- ¼ cup finely chopped chives
Other herb butter flavour combinations
Here are some other flavour combinations to try out when making your compound butter…
- Basil & lemon zest
- Lavender & honey
- Rosemary & orange zest
- Sage, rosemary & garlic
- Parsley, chives & dill
- Basil, oregano, rosemary & thyme
You can also make single-herb compound butters. Try tarragon butter on chicken, sage butter on roast turkey, lemon balm butter on seafood or pasta, mint butter on roast lamb or rosemary butter on roast beef.
Whatever flavour combinations you choose, be sure to add compound butter to your list of preserves this summer (before the summer’s gone for good!)
Of course, be sure to dry some too to add to sauces, soups and stews throughout the winter months, or to infuse or enjoy as tea.
What about you? Have you made compound butter before? What’s your favourite combo? Let me know in the comments below!
- 1 cup salted butter, softened to room temperature
- ¾ cup fresh herbs (see recipe suggestions above)
- Combine butter and herbs together in a mixing bowl. If you have a hand mixer, you can use that to wipe all ingredients together. Otherwise just use a mixing spoon. Mix well to combine all ingredients together.
- Transfer herb butter into a container (if storing in the fridge) or scoop herb butter onto a piece of plastic wrap and roll in plastic to freeze.
CATEGORIES
6 Comments
Submit a Comment
ABOUT ANNA
You Might Also Like
Homemade Pasta (Without A Pasta Maker)
* This article contains affiliate and sponsored links. For more information, please read my Affiliate Disclosure. Did you know it’s possible to make homemade pasta without a pasta maker? Because it is, and it’s actually a lot easier than you might...
Homemade Yogurt (Plain & Greek Style)
* This article contains affiliate links. For more information, please read my Affiliate Disclosure. I’ve known that homemade yogurt was “a thing” for a long time. I always considered making it myself, but it was never really at the top of my list of skills to...
🪴The May issue of Modern Homesteading Magazine just dropped! This month’s issue is all about the wonderful world of herbs and herb gardening!!!
Herbs have always been an integral part of both good food and good health, often at the same time!
The great emperor Charlemagne famously said that "Herbs are the friend of the physician and the pride of cooks."
Indeed, both physicians and cooks would be nothing without herbs, and so you can see how useful having an herb garden can be for us modern homesteaders who often aim to cook most of our meals from scratch with ingredients grown on our own property AND be our family's own primary health care provider.
First up we're showcasing 10 less common herbs that are totally worthy of a place in your garden. From culinary herbs like lovage and chervil to medicinal herbs like comfrey and marshmallow and dual purpose herbs in between, if you're looking to expand your herb garden beyond the standard culinary herbs you're familiar with, this guide breaks down everything you need to know about growing and using these lesser known herbs at home.
Our guest interview this month is with CeAnne Kosel, founder of @farmhouseteas. CeAnne's journey into herbalism began with a discounted pack of calendula seeds and led her to starting what has become a successful business mixing and selling herbal teas and other all-natural herbal products. She's here sharing her story, her advice for anyone wanting to break into the business side of selling herbal products and her formula for crafting herbal teas that are as healing as they are delicious!
And of course, no issue would be complete without a few good recipes to keep in your back pocket (or herb cabinet). This month we're tipping our hats to the art, flavour and finesse of French cooking with three distinctly French herb blends that will help take your home cooking to a whole new level. Plus, don't miss CeAnne's bonus recipe for homemade Allergy Tea, perfect for spring! (Aka. allergy season).
To read the May issue, subscribe for FREE via the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/magazine.
Happy herb gardening!
Have you ever thought about turning your homestead into a source of income?
One of the common traits I’ve noticed among many modern homesteaders is that they tend to have a sort of entrepreneurial spirit about them.
For starters, homesteaders are “do it yourself” type folks who get great satisfaction out of throwing themselves into new endeavours, creating things from scratch and being as self-sustaining and autonomous as possible.
Whether they’re growing a garden, baking bread, raising chickens, making soap, milking a cow, or building some contraption or another, homesteaders tend to want to do things themselves and do them on their own terms. This same attitude often extends to money and business, and it’s not unusual to see homesteaders go from growing a little bit of food and raising a few chickens in their backyard to feed their own family, to growing and raising enough to sell to others in their community too!
Entrepreneurship, then, is a natural extension of homesteading since it involves creating an income “from scratch,” and is completely founded on the principles of autonomy and independence, and of escaping the rat race or the stifling “9 to 5” schedule of working for someone else.
There are sooo many ways to earn an income through homesteading, and we’re exploring many of them, as well as featuring real life examples of homesteaders from all walks of life who have turned their homesteads, skills and passions into viable income sources in the very first special edition issue of Modern Homesteading Magazine!
No matter where you’re at on your own homesteading or entrepreneurial journey, there’s something for everyone in this issue! But today’s the last day to get your hands on it for free!
To get your copy, head over and click the link in my bio to become a member for just $7.99/year and you’ll not only get unlimited access to all current and past issues of Modern Homesteading Magazine (20 issues and counting!), you’ll also get the special edition Income Streams issue completely FREE!
Don’t miss out! This offer expires tonight at midnight!
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/magazine-membership/
🍳 I’ve always loved eggs, but ever since we got our flock of laying hens, our egg consumption has gone through the roof. These days, it’s not unusual to find 4 to 6 dozen eggs in our fridge at any given time!
While I love eggs in all their forms, these turmeric scrambled eggs with garlic are one of my favourite ways to enjoy them and get all of the flavour and nutrition of turmeric and fresh garlic at the same time.
As far as nutrients go, turmeric is a good source of iron, manganese, potassium and vitamin C, and of course, it’s low in calories, making it perfectly suited to just about any diet. And garlic contains potent medicinal properties that can help with everything from detoxifying the body to preventing colds and flu to reducing blood pressure, lowering cholesterol and risk of heart disease and even helping to prevent Alzheimer’s and dementia.
Add all of this to a few farm fresh eggs from happy, healthy hens (and top with a handful of fresh herbs if you’ve got ‘em) and you’ve got a delicious and highly nutritious meal ready in just minutes.
Plus, if you make it in a nonstick pan, cleanup will be even quicker!
But if you’re like me and you HATE using traditional nonstick pans made from toxic materials, then you’ve gotta check out the non-toxic, ceramic coated nonstick Always Pan from @ourplace. I bought the Always Pan a few months ago and it’s the ONLY nonstick pan I use now.
If you wanna get your own (or just browse all of the beautiful colours they come in) click the link in my bio to get a coupon code for $30 off AND get the full recipe for my Garlic & Turmeric Eggs recipe.
What’s your favourite way to prepare and enjoy eggs??
.
.
.
#eggs #eggsofinstagram #alwayspan #turmeric #homecooking #healthyfood
🐓 Ever since we got chickens, we've allowed them to free range in our backyard. But while we love being able to let them out of the coop to graze on their natural diet of bugs and greens, the biggest drawback to free range chickens on a small property like ours is all the poop they leave, well, everywhere!
Luckily we've got a solution to this problem, and it's called a chicken tractor.
The chicken tractor we're building today will allow our chickens to graze on different areas of our lawn each day while preventing them from running roughshod all over our yard and leaving you-know-what on our doormat and outdoor furniture.
In this video, we'll walk you through how we built our A-frame chicken tractor, complete with roof, roost and nesting box for under $30 with a bunch of scrap materials we had laying around our property.
Link in bio to watch the full video or go to YouTube.com/thehouseandhomestead and don't forget to subscribe while you're there!
.
.
.
#chickentractor #backyardchickens #chickensofinstagram #chickens
🥔 Potatoes, po-tah-toes...
However you say it, potatoes are one of the best crops to grow in your garden if you’re going for maximum food production.
Back during wartime when people were encouraged to grow their own food at home and the concept of Victory Gardens was born, potatoes were a staple crop in most vegetable gardens, and for good reason...
Potatoes have been a staple “survival crop” for millennia. They’re calorie-dense, carbohydrate-rich and high in essential nutrients like fibre, potassium, magnesium and vitamin C. They’re also easy to grow and can be grown in the ground, in raised beds, containers, grow bags… even garbage cans.
Potatoes will give you more calories per square foot than just about any other crop. They also store well in cold storage and are extremely versatile and can be turned into everything from hash browns and French fries to mashed potatoes, baked potatoes, gnocchi, potato pies, pancakes and perogies!
They’re truly a must-have in any victory garden. But they’re just ONE of the best crops to grow in a Victory Garden (aka. a garden with the main goal being food production).
I’ll teach you about all the others and much more in my video presentation on the 10 Best Crops for Your Victory Garden, airing today as part of the FREE Backyard Vegetable Gardener’s Summit!
My video goes live today at 2:30pm PST. It will be available to watch for free for 24 hours after it airs (or you can grab the all-access pass to watch any time).
I’ll also be live in the chat box to answer any questions you might have when the video goes live this afternoon!
If you haven’t got your FREE TICKET yet, head over and click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/backyardvegsummit to register and watch for free!
.
.
.
#gardenersofinstagram #organicgardening #homegrown #victorygarden #vegetablegarden #vegetablegardening
I'm trying to take a more proactive approach to food preservation this year. In the spring, when everything is small and new, it's easy to think you've got loads of time to worry about preserving. But summer comes quickly, and before you know it you've got baskets full of food all over your kitchen that needs to be preserved all at once.
This year I'm trying to preserve food as it comes on, which means I've already started preserving herbs from our spring garden!
Spring is actually an ideal time to preserve herbs and leafy greens because they're fresh and new and in their prime. While I love drying herbs for use later on, there are some herbs that just don’t dry well (chives are one such herb, and they’re abundant right now). Plus I like to preserve herbs in a variety of different ways to enjoy all year long.
One of my favourite ways to preserve fresh herbs is by making herb butter (aka. compound butter).
I chop up fresh herbs like chives, parsley, mint, rosemary and even garlic and then mix them together with softened butter. Then I usually reserve some to use right away and I freeze the rest to use later. And ya know what? We’re still eating herb butter from our freezer that I made last year!
If you’ve got herbs growing in your garden now and/or you want to make sure you’re on top of your preserving game right from the get go, this is definitely a “recipe” you want to have in your arsenal.
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-herb-butter/ to get my recipes and full instructions!
.
.
.
#herbs #homemade #fromscratch #homesteadkitchen #homemadeisbetter
I’ve been keeping a secret...
For the past couple months, I've been working hard "behind the scenes" to put together a super secret special edition issue of Modern Homesteading Magazine in collaboration with a bunch of other ambitious female homesteaders who aren't just living out their homestead dreams, but who have actually found a way to earn an income –and in some cases, a very good living!– through homesteading.
Because at the end of the day, it's all well and good to grow your own food and DIY as much as possible with the resources you've already got, but we all still need money for everything else, amiright?
In this limited release special edition issue, we cover 50+ different ways that YOU can start earning an income from homesteading and doing what you love right now, no matter where you live (lest you think you need 10 acres and a barn... Because you don't!)
Homesteaders from ALL walks of life with a wide range of talents and business models have helped me to create this issue by sharing their own personal stories detailing how they actually managed to turn homesteading into a source (or even multiple sources) of income.
From selling eggs and fresh produce right out of their gardens, to crafting homemade products to sell at craft markets or online, to renting out space on their properties or hosting workshops on site, to starting a profitable blog or writing books or teaching others how to get started homesteading too, the success stories shared in this issue are nothing short of inspiring (to say the least!), and I'm so excited to FINALLY be able to share this issue with you!
You can get this limited release special edition right now when you become a member for just $7.99/year (you also get unlimited access to all current and past issues!) OR when you purchase the 2021 Gardening & Sustainable Living Bundle from Ultimate Bundles.
The bundle includes a FREE one-year membership to Modern Homesteading Magazine AND the special edition, plus you’ll get over $580 worth of other resources for less than $25!
Click the link in my bio @thehouseandhomestead to learn more and grab this special edition issue while it’s available!
Did you know that dandelions were actually INTENTIONALLY brought to North America by European immigrants centuries ago due to their many benefits?
Despite what many people think, dandelions are actually really good for lawns and gardens. Their long taproots help aerate the soil and their colourful flowers are some of the first blooms to attract pollinators to our gardens in the spring.
Second, dandelions are a nutritious and completely edible plant. In fact, every part of the dandelion plant is edible from the roots to the leaves to the flowers. You can make dandelion root tea, dandelion leaf salad and even fried dandelion flowers!
But perhaps most impressive is the fact that dandelions offer a huge range of health benefits from strengthening bones and fighting diabetes to detoxifying your liver and nourishing your skin in all sorts of ways.
Dandelions are also anti-inflammatory as well as high in antioxidants, and when applied topically they can help nourish and clear skin, fight skin infections and help relieve muscle and joint pain, including pain caused by arthritis.
One of my favourite ways to use dandelions is by making an infused oil and then turning that oil into a healing salve. It's super easy to make and it's a great way to put those dandelions in your yard to good use this year!
Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/diy-dandelion-salve/ to learn how to make your own dandelion healing salve. Then grab a basket and start gathering up dandelion flowers as soon as they make their appearance this spring! Just make sure to leave some for the bees:) 🐝
.
.
.
#diy #savethebees #dandelion #dandelions #natural #naturalhealing #springflowers #homeapothecary #herbalism
If you’ve been following my stories this week, you probably saw the bumblebee I tried to save. We found her in the middle of our driveway and moved her so she wouldn’t get squished.
She clung onto my hand and wouldn’t let go at first. It was almost as though she was just thankful to have someone caring for her in what would be her final days and hours.
We knew she probably wouldn’t survive. She wasn’t even attempting to fly. She seemed weak, and I couldn’t just toss her to the ground to die. So we got her a little plate of water and gave her a few flower blossoms and set her down.
At first she didn’t move at all. Then, the next day she seemed a little more lively and was crawling around on the flowers. Much like when humans are about to pass, they often get a short, “second wind.” But then yesterday I came out to find she was gone, and although she was just a bee, I felt connected to her in those moments we shared.
The fact is, we ARE all connected to each other, and we ALL depend on each other for survival. Bees and humans in particular have an important relationship. Did you know that honey bees alone are responsible for pollinating over 80% of the world’s fruits and vegetables?
And yet, there are many things that us humans do to our food (like spray it with pesticides and herbicides), that’s killing off bee populations in massive numbers. Because of our dependence on bees in order to feed our global population, their demise could spell our demise.
Whether or not you’ve ever felt personally connected to a bee like I did this week, I guarantee you’re connected to them through the food that you eat. And that’s why it’s so vitally important that we take steps to help bees out whenever we can.
I happen to have a few easy ideas that anybody can implement at home right now to help save these little pollinators from extinction, and in turn, help save our food supply too!
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/3-easy-ways-to-help-save-the-bees/ to learn 3 EASY ways to help save the bees, and the many reasons why it matters!
A brand new issue of Modern Homesteading Magazine just dropped, and I’m so freaking excited I’m practically squealing like the little piggy on the cover!
The April issue is all about raising livestock!!!
First up, we're examining the relationship between livestock and sustainability, and exploring the idea of "closing the loop" on your farm or homestead. It's a pretty neat concept that looks at livestock in terms of the environment and sustainability, rather than simply looking at them in terms of the food they provide.
Next, we’re talking all about livestock you can keep in any size space. And when I say any size space, I mean ANY SIZE SPACE... Yup! Even an apartment;) So if you've been thinking of adding animals to your homestead but worry that you don't have enough space, well friend, you just might:)
Our guest interview this month is with Shelby DeVore of the blog farminence.com (@farminence). Shelby's passion for raising livestock is matched only by her knowledge on the subject, including years of study and multiple degrees and accolades in the are of animal sciences and agriculture, and I'm so excited to have her here, sharing her story and her wisdom with us all!
If you're a meat-eater, then this month's From-Scratch recipe section is not to be missed! It's full of mouth-watering bacon recipes, including a recipe for homemade maple bacon and melt-in-your-mouth oven-smoked pork belly bites. Plus, learn how to render your own lard at home, so that if you do have a pig of your own, you can make sure nothing goes to waste!
And last but not least, I'm so thrilled to have been able to get some help in the graphic design department this month thanks to the amazing @doeraydesign, so you may notice the magazine looks a little different! Personally, I'm swooning over the redesign. I'd love to hear your thoughts too, so let me know what you think!
If you’re already subscribed, check your inbox for the latest issue! And if you’re not, then head over and click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/magazine/ to SUBSCRIBE for FREE!
Hot Cross Buns have always been one of my favourite parts of Easter. Growing up, I remember going with my mom to the bakery to pick up a dozen of these sweet buns, and we’d proceed to devour half the box before we even got home.
Honestly, I STILL love Hot Cross Buns from there bakery.But fresh out-of-the-oven HOMEMADE Hot Cross Buns are next level delicious, and they’ve fast become one of our family’s most anticipated spring treats!
If you love Hot Cross Buns as as much as we do, I highly recommend trying your hand at making your own this year!
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-hot-cross-buns-recipe/ to grab the full recipe and instructions!
.
.
.
#hotcrossbuns #easter #baking #homemade
🥄 I’ve known for a long time that homemade yogurt was something that many homesteaders pride themselves on making.
I always considered making it myself, and I have to admit I’ve always been a bit jealous when I’ve seen other people making gorgeous batches of thick, creamy homemade yogurt, often made with milk from their own dairy cow. But since I don’t have my own dairy cow (or even dairy goats), homemade yogurt (and home dairy in general) has just never really been at the top of my list of skills to learn.
Plus, without my own dairy cow, I figured I would need to find a source of raw milk to make yogurt (which is illegal where I live) and I knew that even if I could get it, it probably wouldn’t be cheaper than buying it from the grocery store, so why bother?
But when I started putting the latest issue of Modern Homesteading Magazine together (all about Home Dairy) I knew I needed to at least give homemade yogurt a try.
I quickly learned that you don’t need your own dairy animal or even a raw milk source in order to make your own homemade yogurt. I also learned that it’s possible to make it with the best quality, whole, local, non-homogenized milk, and still have it come out cheaper than it would cost for me to buy a comparable quality and quantity of yogurt at the grocery store.
Plus, it’s stupidly easy to make...
All you need is some whole milk, some yogurt starter culture (aka. plain yogurt from the store with live active cultures), and a way to heat up your milk (ie. a pot and a stove), and keep your incubating yogurt warm for a few hours after (a slow cooker, Instant Pot, dehydrator, warm oven, etc.)
While the original recipe appeared in this month’s issue of Modern Homesteading Magazine, you can also grab the full recipe and instructions by clicking the link in my bio @thehouseandhomestead or by going to https://thehouseandhomestead.com/homemade-yogurt/
Also, if you haven’t yet subscribed for FREE to Modern Homesteading Magazine, go to thehouseandhomestead.com/magazine to get the Home Dairy issue delivered straight to your inbox:)
Hi Anna, again, this question has nothing to do with compound butter. However, I need an answer about baking. Are you a baker of breads and/or a maker of yogurt?
I am using stevia as a sweetener in liquid refreshments. My question is this; can you use the bulk sweetener in making yogurt and baking breads. Thanks in advance
I am a baker/maker of both:) As for using Stevia, you should be able to use it in place of sugar in both bread and yogurt. For homemade yogurt, I don’t use any sugar/sweetener unless I’m looking to sweeten it afterward. In this case, you could of course use Stevie to sweeten to your liking. Here’s my recipe for homemade yogurt.
With bread, it depends on the bread, but most breads only call for a small amount of added sugar, or even none at all. I’m sure you could substitute sugar for Stevia or omit it altogether in most recipes and you would probably be fine. The only time I know you really should use real sugar is when making a ferment like kombucha. Even for sourdough starter, all you need is flour and water.
Hi Anna, Hope that you are well. Thanks for all of your wonderful posts. I usually make ‘Tarragon” butter. I absolutely LOVE Tarragon.
On a different subject, I was unable to download the latest magazine. Have never had that problem before. Is there a way that I can still get it?
Again, thaks
Hi Suzanne,
I love tarragon too, and I happen to have some fresh right now. I hadn’t actually thought of making tarragon butter with it but I think I’ll have to try it:) As for the magazine, I double checked and you’re definitely subscribed. Was it the April issue you were after?
If I had to sub a dried herb in place of one of the fresh herbs, how much would I use in place of 1/4c?
Hi Christine,
If using dried herbs, I would probably do about one tablespoon for every 1/4 cup of fresh herbs. If possible, using fresh herbs is preferable with this recipe as it preserves the flavour and texture of fresh herbs really nicely:) However dried herbs will still add flavour and will work in a pinch.