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Fresh Herb Butter

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Prep Time 45 minutes
Course Condiment
Servings 20 butter pats

Equipment

  • 1 1 1/2 inch square rippled biscuit cutter
  • 1 Rolling Pin
  • waxed paper

Ingredients
  

  • 8 ounces Kerrygold Spreadable Butter
  • 6 fresh chives, snipped
  • 2 TB finely chopped oregano
  • 2 TB finely chopped basil
  • 2 TB finely chopped parsley
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 20 thyme leaf bunches
  • 20 small sprigs parsley

Instructions
 

  • Place butter in mixing bowl.
  • Add chives, chopped oregano, basil and parsley, garlic powder, salt and pepper to butter. Mix with a rubber spatula until all ingredients are combined.
  • Place one sheet waxed paper on kitchen counter. Place herb butter on top of waxed paper. Place another sheet of waxed paper on top of butter.
  • Press down on top waxed paper with palm of your hand to flatten butter a bit. Roll butter flat (to approximately 1/2" thickness) with rolling pin (roll rolling pin on top of waxed paper to flatten butter).
  • Place a sheet of waxed paper on each of 2 dinner plates.
  • Remove top waxed paper sheet and cut butter into rippled edge squares with 1 1/2" rippled square biscuit cutter. As you cut each square, place it on waxed paper on dinner plate. To remove butter pat from biscuit cutter, press down on butter gently with your fingers through the inside of the biscuit cutter (from the top of the biscuit cutter).
  • Garnish the herb butter pats with a small thyme leaf bunch and a very small sprig of parsley.
  • Tightly cover the herb butter pats with plastic wrap (this will help the herb butter to not absorb any other aromas from foods in the freezer). Freeze herb butter pats until ready for service.