You're just 6 easy steps away from a long-lasting load of fresh herb infused butter! Use this in all your favorite recipes to give it that special grown-up twist.
Wondering what recipes this butter goes best in? Try one of these:
You can also infuse fresh dry herbs into olive oil and coconut oil for a healthier alternative.
STEP ONE: DECARB
This is the most important step in the recipe. If you don't decarb; you won't get the end result you're looking for. It essentially activates dry herb's most exciting properties.
Preheat oven to 240*F.
Spread ground herbs in an even layer across a cookie sheet with sides.
Bake 40 minutes.
If you want perfection, turn the cookie sheet a time or two during baking.
STEP TWO: MELT BUTTER
Boil a quart of water in a medium saucepan.
(If you vary the amount, just be sure the decarbed dry herb ends up floating about 1 1/2 - 2 inches from the bottom of the pan.)
When water boils, add butter and melt completely.
1 ounce of dry herb calls for 4 sticks of butter.
1/2 ounce of dry herb calls for 2 sticks of butter.
STEP THREE: SIMMER HERBS
Once the butter is melted, add your decarbed dry herbs.
Turn down heat to barely a simmer.
Leave to simmer and infuse for about 4 hours.
You can tell it's ready when the top of the mixture turns from watery to thick and glossy.
STEP FOUR: PREP CHEESECLOTH
Secure cheesecloth with a rubber band over the container you want to store your herbal butter in.
By this point your mixture will be tinted green with herbal chunks the next step will sift out.
The best storage containers are heat-proof and airtight. If you don't have a rubber band on-hand, try a hair tie, string, or tape.
STEP FIVE: STRAIN
STEP SIX: COOL
Let cool 1 hour before putting into the fridge.
When 1 hour is up, move to the refridgerator. Let set until butter has risen to the top layer and become solid.
Run a knife around the edge(s) to lift solidified butter from the container. Place upside-down on work surface to scrape off any extra cooking water.