Herbal butter and salts

img_3950We love to use a herbal garlic butter when we cook our home grown grass-fed ground beef burgers. We place a small piece of butter, about 1/4 tablespoon, inside each pattie. It keeps it moist and lends a fabulous flavor to the meat. The measurements aren’t at all critical so this is just a guide.

1 stick of organic salted butter, softened on the counter

2 cups chopped herbs such as tarragon, sage, thyme, basil, calendula flowers, oregano, dill

2-3 cloves of garlic, chopped

Mix all of the above together by hand or in a food processor for bigger batches. Put about 1/8 lb on a piece of waxed paper and roll it up so it is airtight. The herbal butter can be stored in the fridge or in the freezer for longer. This butter is also fabulous on garlic bread. Enjoy.

 

To make herbal salts, use a similar method. This salt is a special gift from Cyprus where they have lovely sea salt. It is coarse salt so I chopped it a little in my clean coffee grinder (which I use for herbs only, never coffee).

Use salt which is not iodized. Then chop the assorted fresh herbs in a food processor, or by hand, and mix them with the salt on a parchment paper-lined rimmed baking sheet. BakeĀ  for about 20 minutes or so at 200 degrees or until you have lovely herbal fragrance. Cool then break up any lumps and store in a glass jar. The herbal salt can be used anywhere you would usually use salt. They make a pretty and useful gift too. Delicious!

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