Herb butter tastes with everything and is easy to make yourself. Also in a plant-based version! We mainly know the Italian version here (with chives and parsley), but feel free to experiment with other herbs such as mint, thyme, rosemary, marjoram, basil, lavender, extra garlic, lime zest, sun-dried tomatoes, etc.
For a vegan variant, we use vegetable margarine instead of butter. The difference is that your end result is softer and you cannot really cut it off. A solution for this could be to melt some coconut oil and whisk it with the other ingredients. Since coconut oil hardens below 25 degrees Celcius (75 degrees F). I will certainly test that next time.
How is herb butter used?
Brush a piece of baguette with the herb butter or spoon a little on your grilled potato or vegetables. A vegan barbecue is not possible without this delicacy!
A panini is also delicious. Spread both sides with a thin layer of the herb butter. Cover with tomato, onion, and smoked tempeh. Sprinkle a little kala namak on top. Then place between the grill. Once this is done, you can still add lettuce and potato salad with beans.
You can also use it with your mashed potatoes.
Can I Make Herb Butter with Dried Herbs?
That is certainly possible. However, the taste will differ. With fresh herbs, the taste will come out much better. You will need fewer dried herbs compared to fresh herbs. You can also do one dried herb, such as garlic powder and the rest fresh.
Can you freeze herb butter?
That is possible 🙂 If you have a lot of herb butter to consume in one go, you can put the rest in the freezer. Possibly in a few portions. Use an airtight container for this and let it sit for up to 2 months. Defrost it in the refrigerator before use.
Are you a fan of herb butter? Leave your comment at the bottom of this page!