Some things in life are so amazing. Herb butter is one of them. Let's be specific: BUTTER is an amazing thing- and as soon as there are flavors in it- with garlic, or chive, or parsley... well, that's just so right, it's wrong. The best part is that it is super easy to whip up, keeps well in the fridge for a looooong time (I've already kept it 'too long' and it's still delicious) and can make any weeknight meal a little more special.
1 stick butter
Herbs of choice: chives, parsley, basil, sage
1. Melt the butter in a medium pot over low heat. Do not allow to boil.
2. Stir in the herbs until submerged completely into the butter.
3. Allow to simmer on very low heat for about 20 minutes.
4. Pour the butter and herbs into a sieve, allowing it to drain through to a container below.
5. Press the herbs to extract the last bit of flavor (and precious butter- I treat it like liquid gold!!)
6. Refrigerate. The butter will separate into a clear solid block on top and a creamy-looking block on the bottom of the container. Use just the clear part.
As always, thanks to Ronna Welsh who originally showed me the light and taught me how to clarify butter and flavor it with this method!!!!!