Dustin and I had a rare evening on the town last week. Being 100% childless we decided to treat ourselves to dinner at a restaurant.
Restaurant dinning is just not something we do much of these days. Two children and food that just isn’t as spectacular as what we cook at home make going out and spending precious dollars on a meal at a restaurant not as appealing as it once was.
But last week was different.
A good foodie friend recommended a restaurant he said I would love. That’s saying a lot! The idea of a restaurant that met my real foodie approval in our town was very tempting. The idea of no dishes even more tempting. Sitting down to a fresh delicious meal, someone servicing my every food need, and childless, oh my!
Needless to say we went out to dinner.
Immediately after being seated we were greeted by a waitress with a big bowl of fresh warm bread and butter. I, of course, asked my usual question, “Is this real butter with just cream and salt or fake margarine?” It was real butter!
Now, I don’t usually partake in the bread and butter at the table. The idea of processed bread and fake butter never appeals much to me, but this was all real! I peeled off a piece of that fresh warm bread scooped out a big slab of butter and smeared it all over the soft warmth in my hand. The next step proved fatal. I took a bite! Oh, what a bite. The butter wasn’t just butter. It was rich, creamy, whipped, and garlicky. The girl who never partakes in restaurant bread devoured that loaf. It was mainly for the butter, trust me. I figured licking spoonfuls was probably poor etiquette.
Dinner was delicious, but I just couldn’t get that butter out of my mind. My taste buds yearned for it.
This week as I broke out the dutch oven and made our favorite fall bread (find the recipe here) and big ol’ bowl of soup, I set my heart on recreating that deliciously addictive butter.
And that I did.
This week we have enjoyed the most delicious butter. A butter that’s deliciously whipped with fresh herbs and garlic. Soft creamy perfection at its finest.
So far I have used this butter for a simple topping on fresh bread, to make the most delicious grilled cheese sandwiches with sourdough and pastured cheese, to add an extra kick to cooked veggies, and ok, I’ll admit I’ve even taken a couple spoon licks. Shh, that’s between you and me!
Let me present to you a butter that will blow your mind and your taste buds!
Homemade Garlic-Herb Butter
- 1 cup butter
- 2 TB fresh herbs chopped, basil, dill, rosemary, and parsle
- 1 garlic clove minced
- 1 tsp extra virgin olive oil
- Place the garlic, herbs, and butter in a large bowl (or the bowl of a stand mixer). Place the whisk attachment on your mixer. Start on a slow speed and slowly turn the mixer to the fastest speed.
- Add in 1 teaspoon of olive oil and whip until you have soft whipped butter.
- The end result is a soft whipped butter packed with the fresh taste of herbs and garlic. Store in the fridge for up to a week (if it lasts that long).
Warning: Not liable for any addictions that result from making this butter!
I grow and dry my own herbs…how much do you decrease the fresh herbs measurement when substituting dried?
I’m thinking about doing it as you’ve suggested but also blending up a scotch bonnet chili into the mix. A nice little kick to go with it
Let me know how it goes, Dave!
I’m going to try this on my grilled steak tonite, thanks for the post.
Did you use salted or unsalted butter? I make homemade butter from a grass-fed cow, and I usually leave it unsalted.
Hey Diane, I’ve used both, but most of the time I use salted butter.
I had the bread and butter at Donavan’s Steak&Chops in downtown La Jolla and it was absolutely amazing. Where, can I find this bread?
Hey Daniel, I have no idea where you would find that bread, but it sounds delicious :). I have a great bread recipe here: https://livesimply.me/2013/10/01/homemade-crusty-bakery-bread/.
I know it would be best with fresh herbs. However, I don’t have any. Would dried ones work?
Hey Stayathomemother04, I think dried herbs will work great! You’ll just need to decrease the amount of herbs called for in the recipe. Enjoy!!
Great recipe! Is the butter suppose to be soften first to room temp or still cold?
Hey Stephanie, Thank you. The butter should soften first before mixing with the ingredients.
This sounds amazing! Do you think it would work to make a large batch and freeze some of it?
Hey Amber, It’s yummy and super addictive! Yes, this butter is perfect for the freezer! Enjoy.
Thanks for sharing 🙂 It is important to know what you are putting on your skin. The safest and most economical option would be homemade natural skin care products.
Hi Amanda, This is a butter recipe, I think you may have the wrong post.
Hi. Would this be possible to make without the herbs? Or could I use coriander instead?
Hey Sobia, You’re welcome to add any ingredient combo desired and leave out the herbs. I bet coriander would be delicious. Enjoy!
This sounds so yummy! Like like that it can be made ahead of time! I want to use this on the green beans for Thanksgiving instead of the usual green bean casserole.
Hey Lynn, That’s a great idea!! Enjoy!
This was so delicious! Thanks for the recipe 🙂 I only had fresh basil and parsley (plus the garlic) and it still tasted amazing.
Hey Tierney, Yum! Basil and parsley with garlic are a perfect combo! So glad you enjoyed it. This butter is also delicious to mix with pasta or spread on french bread with parm and bake for a homemade garlic bread.
My mom used to make this butter and put it on top of filet mignon. Delicious!
Yum, Jen! That sounds amazing!!