Make our Country Cream Butter even more delicious by adding these customized blends of spices to perk up every meal! It only takes a little bit of real butter to make a big difference!
For Beef—
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tsp. Chervil, dried
1 tsp. Tarragon, dried
1 tbsp. Shallot or onion, grated
Dash Pepper
For Chicken—
4 oz.Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Thyme, fresh, finely chopped
1 tsp. Oregano, fresh, finely chopped
1 tbsp. Shallot or onion, grated
Dash Pepper
For Fish—
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Dill, fresh, finely chopped
1 tbsp. Lemon juice
1 tbsp. Shallot or onion, grated
Dash Pepper
For Pasta/Vegetables—
4 oz. Country Cream Butter, softened
1 tbsp. Parsley, fresh, finely chopped
1 tbsp. Chives, fresh, finely chopped
1 tbsp. Oregano, fresh, finely chopped
1 tsp. Basil, fresh, finely chopped
1 tbsp. Garlic
Dash Pepper
Blend all the ingredients together for best results, allow butter to set at room temperature for 30 minutes to one hour, stirring occasionally.
Spoon mixture onto a sheet of waxed paper and shape into a roll about ½" in diameter. Refrigerate until ready to use, storing in plastic zip lock bag. Cut into 4 thick slices before serving.
Used with permission from the newsletter,
Farm Fresh, by Colorado Proud.
Recipes were created by Chef Bob Holloway
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