Learn how to make homemade butter using fresh herbs and fruit. It’s easy and is the perfect topping for breads, bagels, and biscuits.
Even though bread is just about the perfect food all by itself, there is one thing that can make it even better, and that one thing is butter. Add herbs or fruit to the butter and you pretty much have a little slice of heaven. (At least in my opinion!) Today I’m sharing three homemade butter recipes that are delicious toppings for bread, bagels, or biscuits. I’m working on a recipe for herb puff pastry turnovers so stay tuned for that as well. There is a printable recipe at the end that includes all three versions, along with printable tags for giving the butter as a gift.
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Lemon Basil Homemade Butter
1/2 cup salted butter (soft)
2 tablespoons chopped fresh basil
zest of one lemon
1 teaspoon fresh lemon juice
1 garlic clove finely chopped
The first variation of homemade butter combines two of my favorite things…basil and lemon. The lemon tempers the strong taste of the basil and the garlic adds a little zing.
Rosemary Honey Homemade Butter
1/2 cup salted butter (room temperature)
2 tablespoons fresh chopped rosemary
2 tablespoons honey (this is my favorite)
The flavors of the rosemary and honey really compliment each other in this butter. This is a basic base recipe that can be adjusted to your own taste. One variation of this butter that would be delicious is to add orange zest and a tiny bit of fresh orange juice (about a teaspoon.) If you use orange blossom honey, by adding the orange flavor, the honey would become even sweeter.
Strawberry Homemade Butter
1/2 cup soft salted butter
1/2 cup powdered sugar
3 – 6 fresh strawberries pureed or finely chopped
I was introduced to strawberry butter during our trip to Magnolia Market in Waco, TX. It’s served with their homemade biscuits and is truly amazing. There are a lot of variations of strawberry butter, but I like this recipe because the powdered sugar adds a fluffy texture. Whipping the butter first also helps to lighten the taste and makes the butter super spreadable. (I looked for Joanna Gaines’ strawberry butter recipe online but couldn’t find it. I know it’s in her cookbook, Magnolia Table, if you are interested.)
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BUTTER PRINTABLE TAGS
How to Make Homemade Butter: Tips
- Make sure to chop the herbs as fine as possible. Use a sharp knife and take passes in all directions over the herbs.
- All the ingredient amounts can be adjusted to your taste.
- Store the homemade butter in glass jars in the refrigerator for up to one week or in the freezer for up to three months. Remove from the refrigerator about 20 minutes before using.
- The butter can also be shaped into a log and wrapped in wax paper. Make sure to twist the ends tight. The log can then be sliced and served.
You don’t need homegrown herbs to make these butters. They take such a small amount that herbs from the grocery store would work great. I’ve never tried dried herbs, so if anyone knows how they taste in butter, please leave a comment!