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Old 06-29-2009, 10:32 AM   #1
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Adding fresh herbs to butter...

I am venturing into butter making and would like to add some fresh basil to one and fresh tarragon to another. Would a simple chop work to really get the flavor going or would it be better to crush [the herbs]?

Thoughts? Ideas? Experiences?

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Old 06-29-2009, 11:13 AM   #2
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I'd go with chopped. I think both the appearance and the flavor of the butter would be better that way. Just chop finely. And I'd use unsalted butter as well. Whatcha' going to do with it???
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Old 06-29-2009, 11:36 AM   #3
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I wash and completely dry whatever herb I'm incorporating into the butter, and chop it in the food processor. Then I add the butter and blend the two together.

It's a great way to freeze fresh herbs, too!
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Old 06-29-2009, 11:45 AM   #4
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I generally chop them fine with my knife and then mix them into softened butter then roll into a log and put in the freezer or fridge.
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Old 06-29-2009, 03:09 PM   #5
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Thank you all!

I'm actually making the butter ... after it comes together and I drain off the liquid, is that when you would add the herbs and form?

Laury, we're looking to use to use it on steaks, baked potatoes, biscuits and I might just eat it :)!
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Old 06-29-2009, 03:38 PM   #6
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Quote:
Originally Posted by JMediger View Post
I'm actually making the butter ... after it comes together and I drain off the liquid, is that when you would add the herbs and form?
Yes.
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Old 06-30-2009, 10:58 AM   #7
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Quote:
Originally Posted by JMediger View Post
Thank you all!

I'm actually making the butter ... after it comes together and I drain off the liquid, is that when you would add the herbs and form?

Laury, we're looking to use to use it on steaks, baked potatoes, biscuits and I might just eat it :)!
you can also make some dynamite Chicken Kiev with it.
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