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Herb Butter, Herb Oil, Herb Vinegar
Delicious on warm breads, on broiled meats, veggies (especially corn on the cob!), fish or with eggs.
1-2 Tbsp well packed fresh herbs or 1-2 tsp dry ones, finely chopped
¼cup (half a stick) butter, salted or unsalted
Squeeze of lemon juice (optional)
Soften butter and cream in herbs. Add lemon juice, if desired. Shape into a log in parchment paper of plastic wrap and place in freezer to re-solidify.
Herb Oil – For salad dressings, marinades and sautéing.
4 Tbsp (1/3 cup) herbs
2 cups olive oil
Remove herb leaves from stalks and pound lightly in a mortar. Add oil a bit at a time and continue to pound leaves to release the flavor. Pour oil/herb mix into a wide-mouth jar and seal tightly. Place on a sunny windowsill and shake it every other day.. After two weeks, strain the oil and label, adding a fresh stalk or two of the herb for decorative purposes if desired.
Herb Vinegar – For salad dressings, marinades, soups, gravies and sauces.
10 Tbsp herbs
2 cups white wine or cider vinegar (feel free to experiment with other vinegars but distilled vinegar may be too harsh)
Pound leaves lightly in a mortar to bruise. Heat half the vinegar until warm, but not boiling and pour over the herbs in the mortar. Pound a bit more. Cool mixture and then add remaining vinegar before transferring to a wide-mouth jar and seal tightly. Place on a sunny windowsill and shake it every other day. After two weeks, strain the vinegar and label, adding a fresh stalk or two of the herb for decorative purposes if desired.