Basil Butter
User Reviews
5
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Prep Time
5 mins
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Butter Softening + Cooling Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
16 servings
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Calories
103 kcal
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Course
Condiments
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Cuisine
American
Basil Butter
Description
To prepare Basil Butter, unsalted butter is softened at room temperature until malleable. Fresh basil leaves are cleaned, dried, and chopped or torn into small pieces, then mixed into the butter along with garlic powder and sea salt. The butter is beaten to distribute the herbs evenly, coating the basil thoroughly.
This butter can be chilled and served after at least an hour in the refrigerator, where it will firm up again but remains spreadable when softened slightly before use. Alternatively, it can be formed into a log, wrapped, and frozen for longer storage.
Basil Butter adds herbaceous flavor to bread, steamed or grilled vegetables, and meats. It’s particularly useful as a finishing butter to melt over hot foods, imparting freshness and richness.
Leftover butter should be refrigerated and used within five days to ensure freshness and prevent spoilage.
Ingredients
- ½ pound unsalted butter 2 sticks, divided
- 1 cup basil Or tear basil into small pieces, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt sea salt
Instructions
- Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.If using basil blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry.Use a rubber spatula to beat the butter until it's fully malleable.
- Add the basil, garlic, and salt to the butter. Beat the butter with the spatula to mix with the herbs. Continue until the herbs seem well-distributed and all of the basil is coated in butter.
- To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.
- To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.
Notes
- Do not wrap the butter in wax paper as it tends to stick upon softening; use parchment or plastic wrap instead.
- Chill softened butter before shaping into a log for freezing to maintain form.
- Refrigerate leftovers and consume within five days to retain freshness.
- Nutritional data assumes a serving size of one tablespoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 74mg | 3% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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