In the category “Wow, really, I never knew you could make that yourself”: herby butter. Or garlic butter. Either. Both. It’s super simple and not that much work, if you have a food processor, at least. Or a hand blender, that works too.
Now that it’s summer and warm (definitely where I’m staying at the moment) and everyone’s organising barbecues all the time, it’s time to make lots of tasty garlic butter. Especially for the sake of all those poor vegetarians. They usually have to fill up on bread and ghoulish, ready-made salads that consist mainly of vegetable oil, mayonnaise and nondescript vegetables. This wouldn’t be so pitiable if those were at least super tasty. But they’re usually not.
When you make garlic herby butter yourself, you can use fresh herbs and fresh garlic. Yes, fresh garlic is a lot stronger than whatever is in ready-made garlic butter, and yes, it’ll make your breath stink about twice as much, but home-made is also about five times as tasty so it’s totally worth it in the end.
For 100 gr of herby butter you’ll need:
- 100 gr butter
- a small handful of fresh basil
- a small handful of oregano
- a small handful of fresh parsley (preferably of the flat kind)
- 1 clove of garlic
- 1,5 tsp fresh thyme
- 1 tsp fresh rosemary
- some coarse sea salt, if you have (and otherwise just normal salt)
Chuck all of the ingredients in a food processor (or, if you’re using a hand blender, in a handy bowl or jug). The garlic will have to be chopped up or crushed before it goes in the food processor, or you’ll end up with massive chunks. Now just mix it all up until all the herbs have blended in properly. Taste for salt and add in a little if you need to (but be careful with salt at first, as it easily goes haywire). Serve with crusty bread.