Did you ever treat yourself to a fancy steak house and receive a beautifully cooked steak with a floret of butter melting on the top – full or herbs and yummy?
I always thought it was beyond my ability and too hard.
Years ago I learned how to make honey butter. Yup, you got it, bring your butter to room temp and squeeze honey in, until you are satisfied.
Recently I was invited a dinner at a friends house and with the heat and other commitments, I needed something yummy, easy, and transportable.
I was at the store in the morning and saw some amazing bread and wanted some flavored butter to pair with it. Sadly the package i saw was maybe 1/2 a cup with herbs and garlic for nearly $6. I could get an entire pound of butter for less than that… So i decided to search the interwebs and see what i could do.
Recently hubby had cut of all the scapes from our onions in the garden, so I knew i wanted some of that in the butter. I looked up a few recipes and decided to make 3 different kinds just to see how it would all go. I had half a stick of butter, a whole stick of butter and a whole stick of plant based butter. I realized i had also purchased some silicone flower molds for shower bombs.. those would be delightful!
I set my butter out to come up to room temp and started determining my flavor palletts.
On deck i had diced/chopped onion scapes, fresh rosemary, garlic powder, habanero spice, parsley, basil.
First option was to go with a basic garlic version! The original recipe called for sage and thyme, but if you have been here before you know how i feel about thyme… so I removed some of the extraneous.
- 1/2 cup butter, softened
- 2 teaspoons dried basil
- 1/2- 1 teaspoons parsley
- 1/2 teaspoon garlic powder
Next up was the smaller amount of butter with the habanero and scapes.
Not much measuring was happening, just some sprinkling and some dumping.
The final flavor of butter was some scapes, some parmesan, and some rosemary.
Honestly you can’t go wrong with butter and herbs. Experiment, try things and enjoy!
Once you have created your masterpiece of flavor, get your mold ready. By ready, just have it on the counter.
I chose different flour types to determine different flavors. These molds were not 100% amenable to that as they duplicated flower types, but it mostly worked!
I filled the molds, squishing in and then scraping off the extra. Froze the molds for about 2-3 hours. Then popped out the butter onto wax paper and I kept them on ice during our hour journey to dinner!
As long as you don’t touch them, even if they get all the way back to room temp, they won’t lose their structure and moldedness.
FUN and fancy! So easy to look like a rock star at your next dinner party!
If you try this recipe let me know what types of herbs or other things you put into your and how you enjoyed it!