Whipped Chive-Rosemary-Sage Butter
Prep Time: 15 minutes | Cook Time: 0 | Total Time: 15 minutes | Serves: 10
I created a trio of whipped butter recipes out of a Target purchase that was based on pure “love at first sight” of a 3-piece, fall-inspired set of ramekins with lids. My daughter was with me and certainly not in favor of helping me shop with self-discipline, but encouraging me that I could use them for recipes. That is my weakness. If I can use it for food photos and/or recipes, I need it. (But, come on, they are adorable, aren’t they?)
We could call this “compound butter,” but that type of butter is generally not whipped, even though the flavors are there.
Two of the three recipes are full of fall inspiration with a bit of sweetness. I threw in a savory whipped butter for excitement and flair. Or, maybe a little for individuality.
Finely mince your fresh herbs, and grate your garlic on a zester so that you are not eating chunks of raw garlic. If you’ve never cooked with fresh herbs before (paired with fresh garlic), prepare to be amazed and hooked. There is nothing like that aroma. I wish someone would sell a candle with this scent.
Whipped Apple Cider and Spice Butter
Whipped Honey-Molasses Butter
Make one or make them all! Share or enjoy yourself with warm breads and biscuits. There. Are. No. Words.
Enjoy!
Whipped Chive-Rosemary-Sage Butter
Fresh green herbs and garlic are whipped into a super-flavorful butter. Serve over warm, toasted breads.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons fresh chives, thinly sliced
- 1 tablespoon fresh rosemary leaves, finely minced
- 1 heaping teaspoon fresh sage leaves, finely minced, see Notes
- 3/4 teaspoon garlic, grated on a zester
- 1/2 - 1 teaspoon fine sea salt, if unsalted butter is used
- 1/4 teaspoon freshly-cracked black pepper
Instructions
- Whip the butter in a stand mixer fitted with the whisk attachment, or with a hand-held mixer, on medium until light and fluffy, approximately 2 to 4 minutes, depending on your mixer.
- Add the minced herbs, garlic, pinch of salt (if using unsalted butter), and pepper.
- Whip on medium speed until all ingredients are combined and the butter is light and fluffy, approximately 2 to 4 minutes.
- Use immediately or refrigerate until ready to use. Keep in an airtight container in the refrigerator for up to 10 days.
- If your butter has been refrigerated and firmed-up, remove from the refrigerator about an hour before serving.
Notes
It is not necessary, but I suggest mincing the sage leaves right before you add them to the butter. The fine pieces will begin to oxide and darken if left to sit too long. You really want these green herbs to stay bright green.
The spreader in above photos are by Inox Artisans.
Nutrition Facts
Whipped Chive-Rosemary-Sage Butter
Amount per Serving
Calories
158.95
% Daily Value*
Fat
17.8
g
27
%
Saturated Fat
11.07
g
69
%
Polyunsaturated Fat
0.67
g
Monounsaturated Fat
5.13
g
Cholesterol
47.01
mg
16
%
Sodium
99.35
mg
4
%
Potassium
16.75
mg
0
%
Carbohydrates
0.42
g
0
%
Fiber
0.21
g
1
%
Sugar
0.05
g
0
%
Protein
0.3
g
1
%
Vitamin C
1.25
mg
2
%
Calcium
12.88
mg
1
%
Iron
0.14
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
0 Comments