We just love using seasoned butter on our steaks, potatoes and pasta. My herb garden is in full swing and producing lots of fresh herbs. This seasoned butter has become a favorite of mine.
- 8 TB salted butter, softened
- 4 springs of fresh rosemary, leaves removed and minced
- 2 springs of fresh oregano, leaves removed and minced
- 2 springs of fresh thyme, leaves removed and minced
- 3 cloves garlic, minced
- 1/8 tsp Kosher Salt
Using a fork combine all the above ingredients together until fully combined. Place the butter mixture on parchment paper and wrap up. Refrigerate for at least 1 hour before using. This butter mixture will last a very long time in your refrigerator. I’m not sure exactly how long because we use it up so quickly.