Thyme and Orange Butter

June 6, 2011

I’ve decided that Mondays are ‘making’ days and last week I made thyme and orange butter – eventually that is; towards the end of the day (I did remember to leave the butter out to soften in the morning) and my daughter rather than go to bed wanted to help squeeze the oranges as you can see.

A thin slice of the butter tasted delicious with our vegetables that evening.

So the steps were:

1. Early in the day, take out the butter to soften.

2. Pick a handful of fresh thyme and strip the leaves from the stems.

3. Chop up the leaves until very fine.

4. Squeeze 1 to 2 oranges.

5. Place softened butter into a bowl, add the chopped thyme (approx. 2 tablespoons) and 1 to 2 tablespoons of orange juice. Mix well.

6. Place mixture on greaseproof paper and roll into a sausage shape, tuck in the ends and make sure the butter is totally enclosed in the paper.

7. Place in the freezer to harden.

8. Slice off a piece of the herb butter straight from the freezer as required and add to melt onto vegetables, meat, sauces……

For more detailed steps check my previous post How To Make Herb Butter, together with some suggested combinations.

Alternatively, check out my Herb E-book which also details which are the best herbs to grow for use in cooking, together with over 30 other theme ideas.

Most herbs will be at their most prolific from now until the end of the summer so make the most of this harvesting time.

Which one will you try?

If you have any favourites, feel free to leave a comment below.

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