Herbed Butter

It’s grill season here in Switzerland, and if there’s meat (other than Cervela or Bratwurst) on the menu, I try to have some of this herbed butter on hand.  It goes great on corn on the cob, roast vegetables, and just about anything you put on the grill or the stove besides dessert!  They make a nice touch to any meal that wants a bit of butter, herbs or Mascarpone on the side.

These dollops are easily frozen; they can be used as an easy portion of butter in a frying pan as well – just toss one in, and you’ve got herbed butter melted and ready in no time!

Herbed Butter

Herbed Butter

250 gr. (8.8 oz.) butter, softened to room temperature before you begin

1 large dob of Mascarpone (I just heap a glob from a tablespoon)

1-2 Tbs. chives (fresh or dried)

~1 Tbs. grill spice (whatever your favourite is)

Mix together well; I first cut the butter in, then mash it together coarsely with a fork, and then finish it off by whipping it with a blender (mix it in whatever way is easiest and most efficient for you!).

Spoon into a pastry bag, or a silicon pastry squeezer (I used one as pictured), and squeeze portion-sized mounds onto baking paper; freeze, single-layered, and then store them in an air-tight container in the freezer until ready to serve.  They’ll thaw out readily next to (or on!) grilled foods.

Silicon Pastry Squeezer

En Guete!

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