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Nutrition Facts
Serving Size 1 (70g) Recipe makes 4 servings The following items or measurements are not included below: 1 pinch dried bay leaves
Calories 409
Calories from Fat 414		(101%)
Amount Per Serving		%DV
	Total Fat 46.0g	70%
	Saturated Fat 29.2g	145%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 122mg		40%
Sodium 6mg		0%
Potassium 21mg		0%
Total Carbohydrate 0.7g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 0.6g		1%
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Liz's Easy Garlic Herb Butter

Recipe #375397 | 5 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: *~*Elizabeth*~*
Jun 1, 2009

I enjoy going to the grocery store, buying a product that I enjoy and finding a way to make it homemade and less expensive. Sometimes being on a tight budget does not mean you have to sacrifice the quality of the food you cook. I don't cook gourmet or better all the time but sometimes simple things can really turn a simple meal into something better. You can use fresh herbs if you prefer but I just use the Herbs I have handy in my herb rack. This garlic herb recipe is something I just tried one day for kicks and now I love it. I'm never buying it in a store again and hopefully you will love it too. This garlic herb butter goes wonderfully with ANYTHING. Use it with rice, meats, potatoes, and vegetables. Enjoy!

SERVES 4 (change servings and units)

Ingredients

2 pinches dried marjoram
2 pinches dried thyme
2 pinches dried rosemary
2 pinches dried basil
1 pinch dried bay leaf (chopped not whole leaves)
1 cup unsalted butter
2 garlic cloves, grated
lemon juice (very very little amount)

Directions

1
Make sure that your butter is softened. NOT MELTED.
2
Put all of your ingredients in a mixing bowl and beat it until everything is mixed well and incorporated. Your butter will probably be a little creamy.
3
Scrape the bowl and put your garlic butter in a container that has a lid and close the lid completely to make sure that no outside air will come inches
4
Stick your dish in either the fridge or your freezer.
5
I like to make this butter a day in advance so all of the ingredients can hang out. You don't have to let it sit if you need to use it immediately.
6
NOTE : Keep in mind that a little will go a long way.

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Featured Reviews for This Recipe

From: Trinkets

On Sep 14, 2009

Great flavors in this butter, Elizabeth. Thanks for sharing this recipe. I used the butter on a turkey breast before grilling and the results were a moist, herby tasting turkey that we all enjoyed! Made and reviewed for 2009 Fall PAC.

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